TKG: watercress and red grape salad

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* Exported from MasterCook *

 

Watercress and Red Grape Salad

 

Recipe By :Taunton's Kitchen Gardener #14

Serving Size : 4 Preparation Time :0:00

Categories : Kitchen Gardener Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sherry vinegar

or red wine vinegar

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

2 tablespoons extra virgin olive oil

1 tablespoon walnut oil

SALAD:

1/3 cup coarsely chopped walnuts

4 cups watercress leaves

(2 cups per bunch; stem; wash; dry)

1 cup red seedless grapes -- halved

1 small red delicious apple -- diced

1/2 cup blue cheese -- crumbled

 

1. Whisk together the vinegar, salt and pepper in a small bowl. Whisk in the

oils until well blended and set aside.

 

2. Preheat the oven to 350F and toast the walnuts for 10 minutes or until

fragrant. Set aside to cool.

 

3. Place the watercress, grapes, and apples in a large salad bowl and toss with

the dressing. Add the cheese and toss just to distribute evenly. Sprinkle with

walnuts and serve immediately.

 

VARIATION: Other leafy greens pair well with grapes, walnuts, apples and cheese.

Try spinach, mesclun, endive, or a blend.

 

Source:

" Edon Waycott, Malibu, CA 1998-05 "

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Per Serving (excluding unknown items): 243 Calories; 20g Fat (69.1% calories

from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol;

350mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit;

3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5474 0 4881 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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