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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  1. 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.

Nutrition information

  • 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

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