- Exported from MasterCook
Watercress And Herb Salad With Gingery Asian Dressing
Recipe By : John Willoughby and Chris Schlesinger
6 Preparation Time :
Categories : Ginger Watercress
Salads
Amount Measure Ingredient -- Preparation Method -- -- --
2 teaspoons minced fresh ginger
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
2 tablespoons white vinegar
1 tablespoon fish sauce -- optional
2 dashes tabasco sauce -- up to
1 tablespoon minced lemon grass -- from
the bottom third of the inner stalk
1 1/2 teaspoons sugar
salt
freshly cracked white pepper; or black
2 bunches watercress -- trimmed
washed and dried
1/2 cup loosely packed whole cilantro leaves
1/4 cup loosely packed whole mint leaves
2 medium tomatoes -- cored and quartered
In a medium bowl, combine ginger, sesame oil, lemon juice, inegar, fish
sauce, Tabasco, lemon grass, sugar, salt and white pepper, and whisk until
well blended.
In a large bowl, combine watercress, cilantro, mint and tomato quarters.
Stir the dressing well, add just enough to moisten the salad ingredients,
toss to coat, and serve.
4 to 75 calories,
6 grams fat,
0 milligrams
25 milligrams sodium.
--Released by New York Times News Service, reprinted in Riverside
30, 1998 (Sun) MasterCook from kitpath
