Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

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In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
Nutritionist Tested & Approved

Time: 25 minutes

Ingredients
  • 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)

  • 2 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.

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.


Nutritional Facts

Servings
4
Calories
186
Carbohydrates
10g
Cholesterol
15mg
Dietary Fiber
2g
Fat
14g
Monounsaturated Fat
5g
Potassium
150mg
Protein
7g
Saturated Fat
5g
Sodium
208mg
Bonus
Vitamin A (40% daily value)
Vitamin C (30% dv)
Calcium (20% dv)
Carbohydrate Servings
1/2
Exchanges
1 1/2 vegetable
1/2 high-fat meat
2 fat

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