Watercress, Arugula and Asparagus Salad
- cal. (kcal) 47
- Makes: 8 servings
- Prep: 15 mins
- Cook: 1 min
white wine vinegar
grainy mustard (such as Maille Old Style whole-grain Dijon)
finely diced shallots
asparagus, trimmed, sliced into 1-inch pieces
(4 oz) watercress, roughly chopped
(4 oz) arugula
radishes, thinly sliced
- In a small bowl, whisk olive oil, vinegar and mustard. Stir in shallots, 1/4 tsp of the salt and the pepper.
- Bring a pot of lightly salted water to a boil. Add asparagus; cook for 1 minute. Drain and run under cold water to cool.
- In a large bowl, toss asparagus with watercress, arugula and radishes. Right before serving, stir in remaining 1/4 tsp salt and the dressing.
Nutrition Information for Watercress, Arugula and Asparagus SaladServings Per Recipe: 8
PER SERVING: 47 cal., 4 g total fat (1 g sat. fat), 174 mg sodium, 3 g carb. (1 g fiber), 2 g pro.