Dandelion and Watercress Salad with Ginger Dressing
Dandelion and Watercress Salad with Ginger
DressingApril, 2006 Serves 6 / Also great with chickweed, this vegetable-loaded salad makes a nice light lunch. The spicy ginger vinaigrette gives a flavor kick with little fat. 3 cups torn dandelion leaves 1 bunch watercress, roots trimmed 1 medium carrot, grated (about 1/2 cup) 1/2 cup slivered red onion 1 small cucumber, peeled, seeded, and sliced 1/2 cup chopped fresh cilantro Dressing 2 tablespoons fresh lime juice 1/2 tablespoon low-sodium soy sauce 1/2 tablespoon toasted sesame oil 1/2 tablespoon extra-virgin olive oil 1/2 teaspoon chili-garlic sauce, or 1/8 teaspoon crushed red pepper flakes 2 teaspoons natural cane sugar 1/2 tablespoon minced fresh ginger 1. Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl. Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently. PER SERVING: 53 cal, 40% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 7g carb, 2g fiber, 87mg sodium |
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Dandelion and Watercress Salad with Ginger
Dressing






