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Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.
- 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.
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 Publisher. All rights reserved.
nutrition information per serving
76 calories; 4g total fat; 0g total saturated fat; 0mg cholesterol; 192mg sodium; 9g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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