Watercress and Hard-Cooked Egg Salad

Ingredients

• 2 bunches firm watercress
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 6 tablespoons corn, peanut or vegetable oil
• 2 hard-cooked eggs, peeled and chopped
• 2 tablespoons coarsely chopped red onion
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    58 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 93 milligrams cholesterol; 100 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
2. Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
3. Add watercress, eggs and onion. Sprinkle with parsley and toss.

10 minutes