- 2 bunches unblemished watercress
- 1 tablespoon Dijon-style mustard
- 2 tablespoons red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
- 6 tablespoons peanut, vegetable or corn oil
- 2 hard-cooked eggs, peeled and sliced or chopped
- 2 tablespoons coarsely chopped red onion
- tablespoon finely chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
125 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 93 milligrams cholesterol; 101 milligrams sodium
- Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
- Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
- Add watercress, egg and onion. Sprinkle with parsley and toss.