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Watercress Salad with Grapes, Blue Cheese & Pecans
Watercress Salad with Grapes, Blue Cheese & Pecans
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From: EatingWell Magazine, September/October 2017
This salad formula will never let you down: toss leafy greens with fruit, cheese, nuts and a simple vinaigrette. If you can't find watercress, try substituting arugula, baby spinach or baby kale.
- By: Carolyn Malcoun EatingWell Food Features Editor
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.
- ¼ cup extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Ground pepper to taste
- 8 cups trimmed watercress
- ¾ cup halved grapes
- ⅓ cup crumbled blue cheese
- ⅓ cup chopped toasted pecans
Preparation
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Prep
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Ready In
- Whisk oil, vinegar, shallot, mustard, salt and pepper in a large bowl. Add watercress and grapes and toss to coat. Add cheese and pecans and gently toss to combine.
- Serving size: 1¾ cups
- Per serving: 256 calories; 24 g fat(5 g sat); 1 g fiber; 8 g carbohydrates; 4 g protein; 11 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 1,492 IU vitamin A; 19 mg vitamin C; 121 mg calcium; 0 mg iron; 323 mg sodium; 272 mg potassium
- Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (30% dv)
- Carbohydrate Servings: ½
- Exchanges: ½ fruit, ½ high fat protein, 4 fat
