Watercress & Almond Salad with Roasted Almond Dressing
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 146.6
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 72.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.9 g
View full nutritional breakdown of Watercress & Almond Salad with Roasted Almond Dressing calories by ingredient
Introduction
dressing keeps well in fridge for 1 week dressing keeps well in fridge for 1 weekNumber of Servings: 6
Ingredients
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Dressing:
1 medium red onion (about 8 ounces)
1/4 cup plus 1 tsp olive oil
1/4 cup fresh lime juice
1 TBLSP Dijon mustard
3 TBLSP balsamic vinegar
salt & pepper to taste
Salad:
1 medium red apple
1 tsp fresh lime juice
4 cup watercress (washed and dried)
1/3 cup chopped almonds, toasted
Directions
Yield 4 servings
1. Prepare dressing: Preheat oven to 400. Peel onion and cut into 8 wedges. Place onions, cut side down, on baking sheet. Drizzle with 1 tsp olive oil. Bake for 15 minutes. Turn onion over and bake until brown and carmelized, about 15 min longer. Set aside to cool.
2. Place onion food processor bowl: add lime juice, mustard and vinegar. Puree until smooth and thick. (Add 1 TBLSP of water is too thick to process) Add the remaining 1/4 cup of olive oil in a thin stream. Season with salt and pepper. Set aside. There wil lbe about 1 1/4 cups of dressing.
Prepare Salad:
3. Cut apple in half vertically and remove core. Cut halves crosswise into 1/4 inch thick slices. Stack the slices and cut crosswise into 1/8 inch thick wide slices, forming thin matchsticks. Toss apple sticks in lime juice in a large mixing bowl. Set aside.
4. Add watercress and nuts to the apple. Add enough dressing to coat greens, about 3 TBLSP. Toss well. Divide salad evenly among 8 plates. Serve immediately. Pass extra dressing separately.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEL126.
1. Prepare dressing: Preheat oven to 400. Peel onion and cut into 8 wedges. Place onions, cut side down, on baking sheet. Drizzle with 1 tsp olive oil. Bake for 15 minutes. Turn onion over and bake until brown and carmelized, about 15 min longer. Set aside to cool.
2. Place onion food processor bowl: add lime juice, mustard and vinegar. Puree until smooth and thick. (Add 1 TBLSP of water is too thick to process) Add the remaining 1/4 cup of olive oil in a thin stream. Season with salt and pepper. Set aside. There wil lbe about 1 1/4 cups of dressing.
Prepare Salad:
3. Cut apple in half vertically and remove core. Cut halves crosswise into 1/4 inch thick slices. Stack the slices and cut crosswise into 1/8 inch thick wide slices, forming thin matchsticks. Toss apple sticks in lime juice in a large mixing bowl. Set aside.
4. Add watercress and nuts to the apple. Add enough dressing to coat greens, about 3 TBLSP. Toss well. Divide salad evenly among 8 plates. Serve immediately. Pass extra dressing separately.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEL126.
Member Ratings For This Recipe
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