Your weekly healthy recipe is here! Watercress & Sugar Snap Salad… yummy!

Has anyone seen Mother Nature?  I think that somebody needs to inform her that it is apparently already spring, but you would never know it from the temperatures out there!!  So I am assuming that she is a few weeks behind, unluckily for us.

So how do we beat the chill then?  Soup?  Great option, but man cannot live on soup alone.  So why not pair some warm soup with this peppery salad and warm dressing?  The vinaigrette on this salad is seriously yummy, with caramelized onions, rice vinegar and toasted sesame oil… the combination is drool-worthy and will warm you from the inside out.  Stick a big bowl of something like potato-leek soup beside it and you have a regular feast!  (Many thanks to Fitness Magazine for the recipe!  You guys always have great food ideas)
Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette:

  • 8-oz. fresh sugar snap peas, trimmed (about 2 cups; see Tip)
  • 2 large bunches  watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
  • 2 tbsp. peanut oil, or canola oil
  • 4 large shallots, thinly sliced into rings
  • 2 tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • ¼ tsp. salt
  • ½ cup  crumbled hard, aged goat cheese, or Asiago cheese

1)    Remove stems and strings from sugar snap peas (Tip: to remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down)

2)    Bring a small pot of water to a boil.  Add peas and cook until bright green, 30 seconds.  Drain in a colander and rinse with cold water until cool.  Transfer to a large bowl, add watercress and toss to combine

3)    Heat peanut (or canola) oil in a medium non-stick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes.  Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds

4)    Pour the warm dressing over the peas and watercress; toss well.  Top with cheese and serve





Calories 185, Total Fat 14g, Saturated Fat 5g, Monounsaturated Fat 6g, Cholesterol 15mg, Sodium 99mg, Carbohydrate 8g, Fiber 3g, Protein 7g, Potassium 150mg.

Daily Values: Vitamin A 40%, Vitamin C 30%, Calcium 20%. Exchanges: Vegetable 1.5, High-Fat Meat 0.5, Fat 2

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