Title: Watercress & Pickled Ginger Salad
Categories: Salad Pickle
Yield: 4 Cups

1	cl	Garlic, crushed
1/8	ts	Kosher salt
1	tb	Liquid from a jar of pickled ginger
1	tb	Fresh lime juice or rice-wine vinegar
1	tb	Canola oil
1	ts	Honey
		Freshly ground black pepper to taste
6	c	Stemmed, washed and dried watercress
4		Scallions, chopped
1/3	c	Drained pickled ginger

1. With the side of a chef’s knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.

2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG Chol, 1.0 G Fiber

Reprinted from the Eating Well Magazine Website; http:www.eatingwell.com/recipes/ From: Julie Bertholf

previous

next