This Asian-inspired salad is the perfect antidote to any lingering spring chill. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes. A member of the mustard family, watercress can be stored in the crisper for up to 4 days but should only be washed right before use.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

8 ounces sugar snap peas, stems and fibrous strings removed (about 2 cups)
2 large bunches watercress, washed, woody stems trimmed (4 ounces or 4 loosely packed cups)
2 tablespoons peanut oil or canola oil
4 large shallots, thinly sliced into rings
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
Pinch of salt
2 ounces hard, aged goat cheese or Asiago, crumbled

1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
2. Heat a medium nonstick skillet over low heat; swirl in the peanut (or canola) oil, add shallots, and cook very slowly, stirring frequently, until sweet and caramelized, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

NUTRITION INFORMATION: Per serving: 185 calories; 14 g fat (5 g sat, 6 g mono); 15 mg cholesterol; 8 g carbohydrate; 7 g protein; 3 g fiber; 99 mg sodium; 150 mg potassium.

Nutrition bonus: Vitamin A (40% daily value), Vitamin C (30% dv), Calcium (20% dv).

1 Carbohydrate Serving

TIP: For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes. A member of the mustard family, watercress can be stored in the crisper for up to 4 days but should only be washed right before use.