In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable--sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

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Ingredients

Ingredient Checklist

Directions

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  • Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.

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  • Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

Tips

Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.

Nutrition Facts

181 calories; 14.2 g total fat; 5 g saturated fat; 15 mg cholesterol; 221 mg sodium. 264 mg potassium; 7.4 g carbohydrates; 1.7 g fiber; 3 g sugar; 6.9 g protein; 1945 IU vitamin a iu; 47 mg vitamin c; 32 mcg folate; 191 mg calcium; 2 mg iron; 30 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
This is an exceptional recipe. Very delicious. I love the crunchiness of the sugar snap peas. Read More
Rating: 5 stars
10/30/2011
This was delicious! It's such a nice blend of flavors & textures. Planning to make it again this weekend for a party! Read More