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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Nutrition Facts
  • cal. (kcal) 185
Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
  • Makes: 16 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 8

Ingredients

  • 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
  • 2 large bunches large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
  • 2 tablespoons peanut oil, or canola oil
  • 4 large shallots, thinly sliced into rings
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon salt
  • 1/2 cup crumbled hard, aged goat cheese, or Asiago cheese

Directions

  1. 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.
  2. 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.
  3. 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 Information

Servings 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.

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