Watercress And Endive Salad with Mustard Vinaigrette

10 servings

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Watercress And Endive Salad with Mustard Vinaigrette Ingredients

2 bn Watercress	1/2 ts Chopped thyme
4 lg Belgian endives	1 ts Minced parsley
2 tb Red wine vinegar	Salt and pepper
1 tb Whole-grain mustard	6 tb Oil
2 ts Minced shallots	2 Hard-boiled eggs; chopped

Instructions for Watercress And Endive Salad with Mustard Vinaigrette

Wash and trim watercress. Cut endives into 1/4-inch slices, discarding core. Whisk together vinegar, mustard, shallots, thyme, parsley and salt and pepper to taste in small bowl. Gradually whisk in oil. Place watercress in salad bowl. Sprinkle endive around watercress. Top watercress with chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve. Yields 8 to 10 servings. Each of 10 servings: 128 calories; 97 mg sodium; 42 mg cholesterol; 10 grams fat; 8 grams carbohydrates; 4 grams protein; 2.04 grams fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film producer Sarah Pillsbury Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.

Main Ingredient: MustardCuisine: Uncategorized