Hot and Spicy Watercress and Romaine Salad

  • Serves: 4


Description

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.

Ingredients

Dressing
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
Salad
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
84
Total Fat
4.5 g
Saturated Fat
.5 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
2 g
Sodium
169 mg
Carbohydrates
10 g
Fiber
4 g
Sugar
4 g
Protein
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.