Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
  • 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
  • 2 tablespoons peanut oil, or canola oil
  • 4 large shallots, thinly sliced into rings
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon salt
  • 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese


  • Active

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: 1 1/2 cups
  • Per serving: 181 calories; 14 g fat(5 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 32 mcg folate; 15 mg cholesterol; 3 g sugars; 1945 IU vitamin A; 47 mg vitamin C; 191 mg calcium; 2 mg iron; 221 mg sodium; 264 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (30% dv), Calcium (20% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 2 fat

Reviews 2

May 06, 2010
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By: EatingWell User
This was delicious! It's such a nice blend of flavors & textures. Planning to make it again this weekend for a party!
September 15, 2009
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By: Sue Sullivan
This is an exceptional recipe. Very delicious. I love the crunchiness of the sugar snap peas.