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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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
  • 6 cups stemmed, washed and dried watercress
  • 4 scallions, chopped
  • Freshly ground pepper, to taste

Preparation

  • 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; 1828 IU vitamin A; 26 mg vitamin C; 84 mg calcium; 1 mg iron; 192 mg sodium; 232 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 1 fat

Reviews 0