Watercress & Pickled Ginger Salad Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 centiliter: Garlic, crushed
1/8 tsp: Kosher salt,
1 tbsp: Liquid from a jar of pickled ginger,
1 tbsp: Fresh lime juice or rice-wine vinegar,
1 tbsp: Canola oil,
1 tsp: Honey,
Freshly ground black pepper to taste,
6 cup: Stemmed, washed and dried watercress
4: Scallions, chopped
1/3 cup: Drained pickled ginger,
Directions:
1. With the side of a chef
s knife, mash garlic with salt. 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.
Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG
Chol, 1.0 G Fiber
Reprinted from the Eating Well Magazine Website;
http:www.eatingwell.com/recipes/
Source from luhu.jp
s knife, mash garlic with salt. 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.
Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG
Chol, 1.0 G Fiber
Reprinted from the Eating Well Magazine Website;
http:www.eatingwell.com/recipes/
Source from luhu.jp
Tags
Salads