This watercress salad is made with a Parmesan peppercorn dressing in order to balance the bitterness of the leaves. It is a satisfying and beautiful salad. We will add some crunch to it by adding cucumbers, red onion and homemade croutons.
I like making my croutons with lots of herbs and have found that using a whole grain bread makes them nuttier and crunchier.
Watercress is a super nutritious green that often gets overlooked at the store because people don’t know how to use it. It is full of Vitamin K, Vitamin C, Vitamin A, B- Carotene and Calcium. This salad is a great solution to that as it is not only good for you it is very good.
You can make this dressing in advance if you would like and keep it in the refrigerator for up to 4 weeks in a closed container. It goes wonderfully with pasta and broccoli salads as well.
This is what you are going to need for this mouth watering watercress salad:
FOR THE DRESSING:
¼ cup sour cream
½ cup mayonnaise
½ tsp. Italian seasoning or dry basil leaves
½ teaspoon garlic powder
½ teaspoon salt
1 TBS black pepper
½ cup finely grated Parmesan cheese
1 to 2 TBS of milk (you can use more if you want)
Place all the ingredients, except for the milk, in a bowl and whisk together until smooth. Whisk in a TBS of milk at a time to thin the dressing out – depending on what consistency you would like.
4 cups watercress – well washed and dried
1 cup peeled and seeded cucumber – sliced
½ cup red onion – finely sliced
1 cup chopped tomatoes
Home -made croutons — optional
Place all vegetables in a large bowl. Add the dressing and toss to coat well. Add the croutons if using and enjoy!
Salad no croutons – CALORIES 290.23; FAT 26.01 grs (sat 6.40; mono 6.17; poly 12.62); PROTEIN 7.19 grs ; FIBER 1.77 grs; CARBS 8.2 grs; CHOLESTEROL 26.03 mg; IRON 0.82 mg; SODIUM 649.75 mg; CALCIUM 204.33 mg
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