Watercress and Onion Salad

Ingredients

• 1 bunch watercress
• 2 bunches endive, about 6 ounces, well trimmed
• ½ cup coarsely chopped red onion
• 1 hard-cooked egg, coarsely chopped
• 2 tablespoons red-wine vinegar
• ¼ cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    154 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 46 milligrams cholesterol; 30 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. Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
2. Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
3. Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

10 minutes