A nice salad to accompany most any meal.
4 teaspoons sherry vinegar or red wine vinegar
1/2 teaspoon Dijon mustard with seeds
1/8 teaspoon coarsely ground pepper
3 tablespoons olive oil
1 bag (4 ounces) baby arugula (about 4 cups)
1 bag (4 ounces) watercress (about 4 cups)
1/4 cup toasted sliced almonds (about one-sixth 7-ounce package)
1. In large salad bowl, whisk together vinegar, mustard, and pepper. Add olive oil in thin, steady stream, whisking constantly, until dressing thickens slightly.
2. Just before serving, add arugula and watercress; toss to coat well. Sprinkle with almonds.
(based on individual servings)
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 2 g
Fiber: 1 g
Protein: 2 g
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