Like other leafy greens, peppery dandelion and watercress leaves are excellent sources of calcium and vitamins A and C; they’re also favorites for detox and anticancer diets. The spicy ginger vinaigrette sweetly balances the greens’ tangy edge.
Recipe Ingredient Details:
3 cups small dandelion leaves, torn
1 bunch watercress, roots trimmed
1 medium carrot (sliced thinly in half moons (about 6 cups))
1/2 cup slivered red onion
1/2 cup medium cucumber, peeled, seeded, and sliced
6 cups chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon extra virgin olive oil
1/8 teaspoon crushed red pepper flakes (or 1/2 teaspoon chili-garlic sauce)
2 teaspoons natural cane sugar
1/2 tablespoon minced fresh ginger
Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl.
Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently.
Recipe Additional Notes:
PER SERVING: 56 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 8g carb, 2g fiber, 89mg sodium
Mon, 2013-08-05 15:19