Watercress Salad

Recipe Ingredients

2 tablespoons	30ml	Fresh orange juice
1 teaspoon	5ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
3		Scallions (3" of green left on) - sliced on
		The diagonal
2		Watercress - rinsed, and
		Tough stems removed
8 oz	227g	White mushrooms - stems trimmed
1 cup	160g / 5.6oz	Mung bean sprouts

Recipe Instructions

Prepare the dressing: In a small bowl, whisk together the orange juice, mustard, salt and pepper. Drizzle in the oil, whisking constantly, until thickened. Reserve. (Makes 1/4 cup)

Place the scallions in a large bowl along with the watercress. Reserve.

Wipe the mushroom caps clean with a damp paper towel. Thinly slice the caps and add them to the watercress along with the bean sprouts.

Just before serving, sprinkle the watercress salad with the salt and pepper. Toss with the reserved dressing and serve immediately.

This recipe yields 8 servings.

Per serving: 50 calories, 4g carbohydrates, 2g protein, 4g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-23-2003

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