TROPICAL WATERCRESS SALAD
Steps:
- Thinly slice 1/2 small red onion and soak in ice water, 10 minutes. Whisk 1/4 cup olive oil with the juice of 1 lime and 1/2 orange in a large bowl. Add a 15-ounce can hearts of palm (drained and sliced), 1 sliced mango and 1 sliced jalapeno. Drain the onion; add to the salad along with 1 bunch trimmed watercress. Season with salt and toss.
GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD
This well-balanced meal has it all!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium heat and brush some oil onto the grates.
- Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
- Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
- Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
- Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
CITRUS AND WATERCRESS SALAD
Provided by Food Network
Number Of Ingredients 11
Steps:
- Wash the greens well and discard any tough stems. Tear into bite size pieces.
- Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
- In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
- To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.
WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
- Whisk in the olive oil.
- Add the chopped onion and chopped egg and stir just to mix.
- The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
- Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
- When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
- Remove and drain on paper towels.
- The croutons can be made 2 hours ahead of serving time
- cover loosely with foil and leave at room temperature.
- Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
- Season with salt to taste.
- Arrange 1/4 of the watercress on each of four salad plates.
- Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
- Season each salad with some freshly ground black pepper.
Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1
SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING
Categories Salad Milk/Cream Fish Fruit No-Cook Rosh Hashanah/Yom Kippur Horseradish Apple Trout Fall Watercress Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.
WATERCRESS AND RED ONION SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough stems of the watercress. Rinse and spin dry.
- Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 1 gram
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