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Watercress & Endive Salad

:  July/August 2008

Your rating: None Average: 3 (4 votes)

Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.


READER'S COMMENT:
"The watercress is too strong a green for the dressing and the rest of the salad and it overpowered the rest. I would try it again with baby watercress, it might be better then. "
Watercress & Endive Salad Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3/4 teaspoon freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 4 cups watercress, tough stems removed
  • 2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater
  • 1/2 cup fresh corn kernels
  • 2 heads Belgian endive, trimmed and leaves separated
  • Freshly ground pepper, to taste

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Preparation

  1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.

Tips & Notes

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition

Per serving: 135 calories; 7 g fat ( 2 g sat , 4 g mono ); 93 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 8 g protein; 9 g fiber; 250 mg sodium; 1007 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (60% dv), Potassium (29% dv), Calcium (20% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 medium-fat meat, 1 fat


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Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Diabetes appropriate
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Entertaining, casual
Entertaining, formal
Everyday favorites
Vegetarian
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Publication
July/August 2008
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