Watercress-Bibb Salad with
Apples and Blue Cheese

Yield: 6 servings (serving size: about 1 1/2 cups)
Source: Cooking Light, SEPTEMBER 2002
CL Comments: Tangy vinaigrette goes beautifully with tart apples, peppery watercress, and pungent blue cheese. The dressing can be prepared up to three days ahead; refrigerate it in a jar, and shake well before tossing with the salad. A garnish of chopped toasted pecans adds texture and flavor.
Comments from a CA Kitchen: Two thumbs up. This was just great. We ate the whole thing (3 points each). Will make this again and again.

INGREDIENTS:

Dressing:
1 tablespoon finely chopped shallots
3 tablespoons apple juice
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
7 cups torn Bibb lettuce
2 1/2 cups trimmed watercress
2 cups thinly sliced Granny Smith apple (about 1/2 pound)
1/4 cup (1 ounce) crumbled blue cheese

INSTRUCTIONS:

  1. To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours.
  2. To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well.

NUTRITIONAL INFO:

Healthy Units: 1 per serving
CALORIES 61 (35% from fat); FAT 2.4g (satfat 1g, monofat 0.2g, polyfat 0.6g); PROTEIN 2.2g; CARBOHYDRATE 9.2g; FIBER 1.7g; CHOLESTEROL 3mg; IRON 0.4mg; SODIUM 210mg; CALCIUM 52mg;

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