EatingWell for a Healthy Heart Cookbook (2008)
Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.
4 servings, about 1 cup each
Active Time: 10 minutes |
Total Time: 10 minutes
1 clove garlic,crushed
1/8 teaspoon kosher salt
1/3 cup drained pickled ginger, plus 1 tablespoon liquid (see Ingredient note)
1 tablespoon fresh lime juice, or rice-wine vinegar
1 tablespoon canola oil
1 teaspoon honey
Freshly ground pepper, to taste
6 cups stemmed, washed and dried watercress
4 scallions, chopped
Mash garlic with salt with the side of a chef’s knife. 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.
Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Per serving :
4 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
9 g Carbohydrates;
2 g Protein;
1 g Fiber;
192 mg Sodium;
231 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1 fat
Tips & Notes
Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.