Ingredients
- 1 bunch watercress
- 2 large, compact heads Belgian endive
- ½ pound fresh, unblemished mushrooms
- ¾ cup finely grated Gruyere or Swiss cheese
- ½ teaspoon finely chopped garlic
- 1 tablespoon imported mustard
- ½ cup sour cream
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons red-wine vinegar
- ¼ cup corn, peanut or vegetable oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
190 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 42 milligrams cholesterol; 247 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
- Sprinkle the greens with the cheese.
- Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Pour the sauce over the salad greens and toss to blend.
About 20 minutes
Dining and Cooking