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.
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
Prep
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.
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)