SIMPLE WATERCRESS SALAD
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.
BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING
Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.
Provided by Dave Lieberman
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
- For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
- While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
- When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
- Cut the beets into quarters lengthwise and then those pieces in half crosswise.
- Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
- Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.
WATERCRESS SALAD
Steps:
- In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.
WATERCRESS, PEAR, AND BLUE CHEESE SALAD
Steps:
- Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
WATERCRESS, PEAR AND GORGONZOLA SALAD
Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
- Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams
GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING
Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas
Provided by Barney Desmazery
Categories Starter
Time 15m
Number Of Ingredients 6
Steps:
- Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
- Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.
Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
WATERCRESS SALAD WITH PEARS AND CREAMY GOAT CHEESE DRESSING
I went to 2 stores to find fresh watercress to make this salad. It was worth it tho, it turned out wonderful. Points 3.
Provided by Dancer
Categories Lemon
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
- Season with salt and pepper; set aside.
- Cut pear in half; core.
- Thinly slice lengthwise.
- Arrange slices fanned out on 4 plates.
- Trim lower third of watercress stems.
- Toss watercress with 1/4 cup of the dressing to lightly coat.
- Mound next to pears.
- Drizzle remaining dressing over salads.
- Crumble remaining 2 tablespoons cheese over tops.
- Grind pepper to taste over salad.
Nutrition Facts : Calories 96, Fat 7.4, SaturatedFat 0.8, Cholesterol 2.1, Sodium 10.5, Carbohydrate 7.7, Fiber 1.3, Sugar 4.2, Protein 0.8
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