In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable -- sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar & toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.
1. Bring a small pot of water to a boil. Add the peas & cook them until they are bright green; 30 seconds. Drain the peas in a colander & rinse with cold water until cool.
2. Transfer the peas to a large bowl. Add the watercress, tossing to combine.
3. Heat the peanut oil (canola oil) in a medium non-stick skillet over low heat. Add the shallots & cook very slowly, stirring frequently, until golden brown; about 15 minutes.
4. Stir the vinegar, sesame oil & salt into the skillet with the shallots & cook until fragrant; about 10 seconds.
5. Pour the warm dressing over the peas & watercress. Toss well. Top the salad with cheese & serve.
TIP: To remove the stem & strings at the same time from the sugar snap peas, hold the stem between your thumb & index finger. Snap & pull down.
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Serving Size: 1 Recipe (585g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 704 | ||
Calories from Fat: 412 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.6mg | 2 % | |
Potassium 1422.6mg | 37 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 59.1g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 704
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