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Watercress & Pickled Ginger Salad
Watercress & Pickled Ginger Salad
0 Reviews
From: EatingWell Magazine, July/August 1997
Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
Preparation
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Active
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Ready In
- 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.
- Per serving: 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
- Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (37% dv)
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 1 fat
