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Watercress & Endive Salad

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

From EatingWell:  July/August 2008

Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.

Nutrition

Per serving : 135 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 93 mg Cholesterol; 13 g Carbohydrates; 8 g Protein; 9 g Fiber; 250 mg Sodium; 1007 mg Potassium

1 Carbohydrate Serving

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

Tips & Notes