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Watercress Salad

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Sandy demos a delicious and nutritious salad with strawberries, almonds and Balsamic Honey Vinaigrette for Special Fork’s Video Friday.
Ingredients
  Trimmed watercress 4 Cup (64 tbs)
  Sliced strawberries 1 Cup (16 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs), toasted
  Shallot 1 , sliced thinly
  Balsamic vinegar 4 Teaspoon
  Honey 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
Directions

Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.

Makes 4 servings.

Cooking Tips
To toast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to toast slightly after removing from oven.

Recipe adapted from the California Almond Board.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Drink: 
Alcohol
Interest: 
Everyday, Gourmet, Healthy, Quick
Preparation Time: 
10 Minutes
Servings: 
4
Story
With warmer days ahead, it’s time to start thinking salads. Here’s one that’s simply delicious, a perfect melding of sweet, tart and peppery flavors. It’s also highly nutritious, too, with some of nature’s most healthful ingredients: watercress, strawberries and California almonds. And, as an added bonus, this salad takes just 10 minutes to prepare. If you don’t have a whisk for the Honey-Balsamic Dressing, just combine the dressing ingredients in a screw-top jar and shake it. It won’t incorporate as well as a whisk but the dressing will be just fine for the salad. If you can’t find watercress, substitute arugula.

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Average: 3.7 (8 votes)