Watercress & Pickled Ginger Salad

Watercress & Pickled Ginger Salad

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From: EatingWell Magazine, July/August 1997

Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  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.
  • Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.

Nutrition information

  • 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

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