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Watercress & Pickled Ginger Salad


1 clove garlic; crushed
1/8 teaspoon kosher salt
1 tablespoon liquid from jar of pickled ginger
1 tablespoon fresh lime juice
--or rice-wine vinegar
1 tablespoon canola oil
1 teaspoon honey
freshly ground black pepper; to taste
6 cups washed and dried watercress; stemmed
4 scallions; chopped
1/3 cup drained pickled ginger

1. With the side of a chefs knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.

2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

Makes about 4 cups, for 4 servings.

45 calories per serving; 1 gram protein, 4 grams fat (0.3 gram saturated fat); 3 grams carbohydrate; 90 mg sodium; 0 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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