Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
- cal. (kcal) 185
- Makes: 16 servings
- Prep: 25 mins
- Start to Finish: 25 mins
- Carb Grams Per Serving: 8
fresh sugar snap peas, trimmed (about 2 cups; see Tip)
large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
peanut oil, or canola oil
large shallots, thinly sliced into rings
toasted sesame oil
crumbled hard, aged goat cheese, or Asiago cheese
- Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
- Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.
- Tip: Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
Nutrition InformationServings Per Recipe: 16
PER SERVING: 185 cal., 14 g total fat (5 g sat. fat), 15 mg chol., 99 mg sodium, 8 g carb. (3 g fiber), 7 g pro.