Artichoke and Watercress Salad

New.Wife's picture

Jan. 10, 2012


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



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.


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

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 259Calories from Fat 166

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 385 mg16.04%

Total Carbohydrates 19 g6.3%

Dietary Fiber 7 g28%

Sugars 6 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet