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Artichoke And Watercress Salad

New.Wife's picture
Ingredients
  Canned artichoke hearts 14 Ounce, drained (1 Can)
  Watercress 2 Bunch (200 gm), separated into sprigs
  Tomatoes 4 , thinly sliced
  Cucumber 1⁄2 , thinly sliced
  Sweet paprika To Taste (For Garnish)
For blue cheese dressing:
  Crumbled blue cheese 1⁄4 Cup (4 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Vegetable oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon (Or To Taste)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) To prepare the dressing, in a small bowl, mash the cheese and then blend in 2 tablespoons of the sour cream very gradually.
2) Beat well till the mixture is smooth and then add the remaining cream, beating well, along with the lemon juice and oil. Season to taste.
3) In the center of 4 individual places, place 1 artichoke heart each and surround with a border of watercress sprigs. Decorate with slices of cucumber and tomato.
4) Cut the remaining artichoke hearts, if any, into pieces and place among the watercress.
5) On the edge of each salad plate, pour a liberal spoonful of blue cheese. Sprinkle paprika over the cheese dressing.

SERVING
6) Serve the salad right away, while it is still crunchy and fresh. Makes a good appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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