Watercress And Boston Lettuce Salad With Walnuts Recipes

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BOSTON LETTUCE SALAD



Boston Lettuce Salad image

Provided by Dave Lieberman

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1 clove garlic, pressed
1 tablespoon whole grain mustard
1 lemon, juiced
1/4 cup olive oil
Pinch salt
Freshly ground black pepper
1 head Boston lettuce, cleaned
2 tablespoons capers

Steps:

  • Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
  • Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.

BOSTON LETTUCE AND WATERCRESS SALAD



Boston Lettuce and Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 head Boston lettuce
1 bunch watercress
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
1/4 cup finely chopped red onions
1 tablespoon Dijon-style mustard
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste

Steps:

  • Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
  • Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
  • Add the greens and toss well with the dressing.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams

WATERCRESS AND BOSTON LETTUCE SALAD WITH WALNUTS



Watercress and Boston Lettuce Salad with Walnuts image

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Low/No Sugar     Walnut     Watercress     Gourmet

Yield Serves 2

Number Of Ingredients 6

2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 bunch of watercress, coarse stems discarded and the leaves ;washed well and spun dry (about 2 cups)
2 cups torn Boston lettuce, washed well and spun dry
3 radishes, cut into julienne strips
1/4 cup walnuts, toasted lightly and chopped

Steps:

  • In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.

BEET SALAD WITH ORANGE-WALNUT DRESSING



Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.

WATERCRESS & BEET SALAD WITH WALNUT OIL DRESSING



Watercress & Beet Salad with Walnut Oil Dressing image

This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
3 bunches watercress, washed coarse stems removed
1/4 cup wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
salt & pepper

Steps:

  • Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
  • Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
  • With the blender on very slowly pour in the walnut oil beat until well combined
  • Just before serving drizzle the dressing over the salad.

Nutrition Facts : Calories 207.9, Fat 20.6, SaturatedFat 1.9, Sodium 68.6, Carbohydrate 5.9, Fiber 1.2, Sugar 4.6, Protein 1.2

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

WATERCRESS, PEAR AND POMEGRANATE SALAD



Watercress, Pear and Pomegranate Salad image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Feta     Pear     Winter     Healthy     Pomegranate     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese or feta cheese
1/2 cup fresh pomegranate kernels

Steps:

  • Whisk first 5 ingredients in small bowl. Season with salt and pepper.
  • Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

BOSTON LETTUCE SALAD WITH CELERY



Boston Lettuce Salad with Celery image

Enliven a lettuce salad with crisp celery.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
Coarse salt and ground pepper
1 large head Boston lettuce (about 1 pound), torn into bite-size pieces
2 celery stalks, sliced

Steps:

  • In a large bowl, whisk together oil, vinegar, shallot, Dijon, and honey; season with salt and pepper. Add lettuce and celery; toss to coat.

Nutrition Facts : Calories 87 g, Fat 7 g, Fiber 1 g, Protein 1 g

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