Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

From EatingWell: May/June 2009, April/May 2005

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. 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.

READER'S COMMENT:

"This was delicious! It's such a nice blend of flavors & textures. Planning to make it again this weekend for a party! "

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette Recipe

4 servings, 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2 large bunches watercress, 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
1/4 teaspoon salt
1/2 cup crumbled hard, aged goat cheese , or Asiago cheese

Preparation

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.
Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, 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.

Tips & Notes

Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.

Nutrition

Per serving: 186 calories; 14 g fat ( 5 g sat , 6 g mono ); 15 mg cholesterol; 10 g carbohydrates; 7 g protein; 2 g fiber; 208 mg sodium; 150 mg potassium.

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

Carbohydrate Servings: 1/2

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

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