Watercress & Pickled Ginger Salad

From EatingWell: July/August 1997, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

Watercress & Pickled Ginger Salad Recipe

4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

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

Preparation

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.
Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

Tips & Notes

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

Nutrition

Per serving: 76 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrates; 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