Watercress and Mushroom Salad with Asian Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- 2 tablespoons balsamic vinegar
- 1/2 cup thinly sliced green onions
- 1 1/2 teaspoons grated orange peel
- 1 tablespoon oriental sesame oil
Preparation Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper. Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.) Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately. Per serving: calories, 71; total fat, 5g; saturated fat, 1g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
Preparation Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper. Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.) Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately. Per serving: calories, 71; total fat, 5g; saturated fat, 1g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
