Watercress Apple Salad with Cider Dressing
Perfect side salad that goes well with grilled poultry.

Servings: 6


• 1 tablespoon apple cider
• 1 tablespoon cider vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon-style mustard
• 1 tablespoon minced shallot
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon dried thyme, crumbled
• 1/4 cup extra virgin oil
• 1 1/2 red delicious apples
• 2 Belgian endives, cut crosswise into 1/2-inch-thick slices
• 6 cups loosely packed watercress sprigs, trimmed, rinsed and spun dry
• 3 tablespoons coursely crumbled walnuts

In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop.

In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing.

In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top greens with the apples and walnuts.

COOKS NOTE: Apple juice may be substituted for the apple cider if needed.

Per Serving: 141 Calories; 9g Fat (55.8% calories from fat); 1g Saturated Fat; 4g Protein; 13g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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