Watercress, Water Chestnut, and Red Pepper Salad

Name: Watercress, Water Chestnut, and Red Pepper Salad
Yield: Makes: 4 servings
Ingredients: Salt and freshly ground black pepper; ¼ cup olive or vegetable oil; 2 tablespoons balsamic or sherry wine vinegar; 1 teaspoon Dijon mustard; 1 can (8 ounces) sliced water chestnuts; 2 red bell peppers; 2 bunches watercress

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This salad is as lovely before main-course soups and pastas as it is served as a side dish alongside White Bean and Tuna Salad or Elbows and Chick-Peas à la Chinese Noodles.

Ingredients

For the Dressing

¼ cup olive or vegetable oil
2 tablespoons balsamic or sherry wine vinegar

Gluten-free
Vegan

Method

Whisk all the ingredients for the salad dressing together in a serving bowl. Season to taste with salt and pepper.
Holding the watercress bunches by the stem ends, rinse the leaves under cold running water. Shake them and pat dry with towels. With a sharp knife slice off as much of the stems as you can in one fell swoop; add the watercress leaves to the bowl.