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Watercress & Pickled Ginger Salad

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  4 servings, about 1 cup each
Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.
RECIPE INGREDIENTS
1 clove  garlic, crushed
1/3 cup  drained pickled ginger plus 1 tablespoon liquid (see Ingredient note)
1/8 teaspoon  kosher salt
1 tablespoon  fresh lime juice or rice-wine vinegar
1 tablespoon  canola oil
1 teaspoon  honey
Freshly ground pepper to taste
6 cups  stemmed, washed and dried watercress
4   scallions, chopped

Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.
DIRECTIONS
Mash garlic with salt with the side of a chef’s knife. 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.


Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Asian: Sides and Salads
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 76
Sodium: 192mg
Fiber: 1g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 47%
Fat. Total: 4g
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