Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 clove garlic, crushed
1/8 teaspoon kosher salt
1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note)
1 tablespoon fresh lime juice or rice-wine vinegar
1 tablespoon canola oil
1 teaspoon honey
Freshly ground pepper to taste
6 cups stemmed, washed and dried watercress
4 scallions, chopped

1. Mash garlic with salt with the side of a chef’s knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

NUTRITION INFORMATION: Per serving: 76 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 1 g fiber; 192 mg sodium; 231 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (45% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1 fat

TIP: Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.