Watercress and Endive Salad

Ingredients

• 1 large bunch watercress
• 2 heads Belgian endive
• 1 tablespoon lemon juice
• 1 tablespoon red-wine vinegar
• 2 teaspoons Dijon-style mustard
• Salt and freshly ground pepper to taste
• 3 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    100 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 43 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. Cut off the tough stems of the watercress and discard.
2. Cut off the end of the endive and cut the head into bite-size pieces.
3. Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
4. Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

15 minutes