Watercress & Pickled Ginger Salad

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

From EatingWell:  July/August 1997, 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

Ingredients

• 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

Preparation

1. 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.
2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

Nutrition

Per serving : 76 Calories; 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.