Hot and Spicy Watercress and Romaine Salad

  • Serves: 4


This salad combines jícama, also called Mexican potato, with peppery watercress, crunchy romaine, and several staples of Asian cooking. The result? Greens with an attitude.


1 1/2 tablespoons low-salt soy sauce
1 tablespoon white wine vinegar
2 1/2 teaspoons toasted sesame oil
1/2 tablespoon sugar
1 teaspoon chili oil
1 head romaine, torn into pieces
2 bunches watercress, stems discarded and leaves torn into pieces
6 medium radishes, thinly sliced
1/2 cup matchstick-size jícama strips
4 medium green onions (green and white parts), thinly sliced

Cooking Instructions

In a small bowl, whisk together the dressing ingredients.

In a large bowl, toss the salad ingredients.

Pour the dressing over the salad. Toss lightly. Serve immediately.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4.5 g
Saturated Fat
.5 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
2 g
169 mg
10 g
4 g
4 g
2 g

Dietary Exchanges

2 vegetable, 1 fat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.