+
0 (0)

Categories: Salads, Vegetarian

Watercress and Pear Salad

It's easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it's just as easy to give a soup more body by pureeing part of it and returning it to the saucepan. ... Read more

Total time: 10 minutes | Serves 4
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • Salt, pepper
  • 3 tablespoons olive oil
  • 3 tablespoons canola oil
  • 1 large bunch watercress, tough stems removed
  • 1 pear, thinly sliced

Step 1Combine the Sherry and balsamic vinegars, mustard, garlic and salt and pepper to taste in a small bowl. Whisk in the olive and canola oils. Toss the watercress and pear in a large bowl. Toss with the vinaigrette.

Each serving:
211 calories; 212 mg sodium; 0 cholesterol; 21 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 2 grams protein; 2.09 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Kale and wild rice salad with raisins and walnuts
Market salad with English peas, prosciutto and goat cheese
Roasted beet and goat cheese salad
Piquillo-potato salad with anchovies and eggs