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Watercress & Pickled Ginger Salad

:  July/August 1997, EatingWell for a Healthy Heart Cookbook (2008)

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


Watercress & Pickled Ginger Salad Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

Try this recipe with:

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Preparation

  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.

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; 1 g added sugars; 2 g protein; 1 g fiber; 192 mg sodium; 231 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (45% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Entertaining, casual
Type of Dish
Salad, side/appetizer
Ethnic/Regional
Asian
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell for a Healthy Heart Cookbook (2008)
July/August 1997
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