Out-of-This World Watercress Salad

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Out-of-This World Watercress Salad

Recipe created by Patti LaBelle

From the book Patti LaBelle's Lite Cuisine

From the show Biggest Health Hazards and How to

Prevent Them

Makes 12 servings

 

Thanks to bagged watercress, putting this salad

together doesn't get any easier. Watercress is very

perishable, so try to buy it the same day you're going

to serve the salad.

INGREDIENTS

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

1 tablespoon minced shallots

1 teaspoon Dijon mustard

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon white or black pepper

 

1 pound watercress, tough stems trimmed

2 large red tomatoes, cut into bite-size wedges

1 large yellow tomato, cut into bite-size wedges

1 sweet onion, such as Vidalia, thinly sliced

1 large cucumber, peeled, quartered lengthwise and

sliced

1 red bell pepper, seeded and cut into short strips

1 cup radishes, cut into bite-size pieces

1/2 cup fresh mushrooms, quartered

1/2 cup hearts of palm, cut into bite-sized pieces

 

Combine the oil, vinegar, basil, chives, shallots,

mustard, garlic, salt and pepper in a container with a

tightly sealed top (a small canning jar works well).

Cover tightly and shake well, until dressing is well

blended. Use immediately or refrigerate, covered,

until ready to use. Shake well before serving.

 

In a large bowl, toss the watercress, red tomatoes,

yellow tomato, onion, cucumber, bell pepper, radishes,

mushrooms and hearts of palm. Drizzle with the

vinaigrette and toss to coat.

 

Nutritional information: 110 calories, 10 grams fat,

1.5 grams saturated fat, 0 mg of cholesterol, 105 mg

sodium, 5 grams carbohydrate, 1 gram fiber, 2 grams

protein

 

Diet exchanges: 1 vegetable, 2 fats or 0 carbohydrate

choices

 

 

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