Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

http://www.eatingwell.com/recipes/watercress_sugar_snap_salad_with_warm_sesame_shallot_vinaigrette.html

From EatingWell:  May/June 2009, April/May 2005

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
  2. Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

Nutrition

Per serving : 186 Calories; 14 g Fat; 5 g Sat; 6 g Mono; 15 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 2 g Fiber; 208 mg Sodium; 150 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 2 fat

Tips & Notes