Nutrition per serving may change if servings are adjusted.
1 clove garlic,crushed
⅛ teaspoon kosher salt
⅓ 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
6 cups stemmed, washed and dried watercress
4 scallions, chopped
Freshly ground pepper, to taste
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.
Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.
76 calories;4 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 2 g protein; 15 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 1,828 IU vitamin A; 26 mg vitamin C; 84 mg calcium; 1 mg iron; 192 mg sodium; 232 mg potassium
Vitamin C (43% daily value), Vitamin A (37% dv)