Recipe Image

Watercress Salad with Grapes, Blue Cheese & Pecans

  • 15 m
  • 15 m
Carolyn Malcoun
“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

    • 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

Directions

  • 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.
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