Watercress And Green Bean Salad Recipes

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WATERCRESS AND GREEN BEAN SALAD



Watercress and Green Bean Salad image

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
  • Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
  • Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

GREEN BEAN, WATERCRESS, AND CRISPY SHALLOT SALAD



Green Bean, Watercress, and Crispy Shallot Salad image

This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound green beans, trimmed
1 cup vegetable oil, such as safflower
3 shallots, thinly sliced crosswise into rings
2 teaspoons all-purpose flour
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 bunch watercress (8 ounces), tough stems removed

Steps:

  • Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
  • In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
  • In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g

BEAN, TOMATO & WATERCRESS SALAD



Bean, tomato & watercress salad image

Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light meal. It has just four ingredients and three of your five-a-day

Provided by Esther Clark

Categories     Dinner, Lunch, Side dish

Number Of Ingredients 4

2 x 400g can cannellini beans
100g watercress
1 lemon , zested and juiced
250g pack sundried tomatoes and olives

Steps:

  • Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 4.8 milligram of sodium

GREEN BEAN CASSEROLE SALAD



Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
  • Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
  • Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

GREEN BEAN, WATERCRESS AND WALNUT SALAD



Green Bean, Watercress and Walnut Salad image

Categories     Salad     Bean     Mustard     Nut     Tomato     Vinegar     Walnut     Fall     Winter     Watercress     Parsley     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

GREEN BEAN, WATERCRESS AND RADISH SALAD



Green Bean, Watercress and Radish Salad image

Categories     Salad     Bean     Vegetable     Quick & Easy     Low/No Sugar     Radish     Summer     Watercress     Bon Appétit

Yield Serves 10

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
1/4 cup fresh lemon juice
2 tablespoons distilled white vinegar
4 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup canned chicken broth
1 cup chopped watercress leaves
1 bunch watercress, ends trimmed
1 1/2 cups thinly sliced radishes

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
  • Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
  • Toss beans, trimmed watercress and radishes in bowl with dressing.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING



Green Bean Salad With Hot Mustard Dressing image

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
  • Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
  • Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

CHEESE AND GREEN LEAFY SALADS - FORMALLY KNOWN AS WATERCRESS AND



Cheese and Green Leafy Salads - Formally Known As Watercress And image

Any spicy green and mild cheese can be substituted with great success. Very easy but VERY tasty. The dressing is simple so use the best and freshest greens and cheese you can find- I have even used locally produced sheep, goat and cow cheeses- just keep it similar in flavor- like a good queso fresco- thanks cg for the suggestion! The secret is the spicy green with the mild cheese. Keep those two in mind when choosing any substitution. Amazing little salad based on a Whole Foods Recipe. Posted for World Tour 2005.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

6 cups lettuce, cleaned and torn (any leafy green of choice,watercress would be three bunches)
6 ounces brie cheese or 6 ounces cheese, of choice
1/4 cup lemon juice, fresh squeezed
1/4 cup extra virgin olive oil
1 lemon, zest of

Steps:

  • Divide greens on 4 salad plates.
  • Cut cheese into cubes removing rind if preferred. Place on top of greens.
  • Whisk together lemon rind, juice and olive oil.
  • Drizzle dressing over greens and cheese dividing equally between the 4 plates.
  • Salt and pepper (freshly ground is best) if desired.
  • Note: Remember when substituting ingredients to pick a spicy green like arugula or rocket and a mild cheese like queso fresco or even a montery jack- not as mild but still would be good here. Let me know what your combos are!
  • Thanks Cookgirl for suggesting the queso fresco- we have some great ones made locally.

Nutrition Facts : Calories 273.3, Fat 25.4, SaturatedFat 9.3, Cholesterol 42.5, Sodium 283, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 9.6

AVOCADO AND WATERCRESS SALAD WITH GREEN BEANS RECIPE - (5/5)



Avocado and Watercress Salad with Green Beans Recipe - (5/5) image

Provided by SippitySup

Number Of Ingredients 11

1 large ripe, creamy avocado, such as Hass
juice of one lemon
1 medium shallot, minced
1/2 teaspoons kosher salt, plus more for boiling water
freshly ground black pepper, to taste
2 tablespoon extra-virgin olive oil
8 oz green beans, trimmed and cut into 1″ pieces
1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
1 bunch watercress, thick stems removed
1/2 cup whole mint leaves, loosely packed
lemon wedges as garnish

Steps:

  • Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2″ chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.

WATERCRESS, RADICCHIO & GREEN BEAN SALAD WITH GOAT CHEESE FOR 2



Watercress, Radicchio & Green bean Salad with Goat Cheese for 2 image

Make and share this Watercress, Radicchio & Green bean Salad with Goat Cheese for 2 recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

16 whole green beans, washed,frenched,cooked for 1 minute and drained well (frenched=thinly sliced on the diagonal)
1 bunch watercress, washed,dried and stems removed
1/2 head lettuce, washed,dried and torn into small pieces
1 head radicchio, washed,dried and torn into small pieces
2 ounces of soft goat cheese, crumbled (or use Feta)
pepper
2 tablespoons mixed fresh herbs (Your choice E.G.oregano, thyme, chives, marjoram)
2 cloves garlic
1 egg yolk
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
3/4 cup lite olive oil (or other salad oil)

Steps:

  • Put the herbs in food processor and chop.
  • With the processor running drop in the garlic and mince.
  • Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
  • With the machine rtunning slowly add the oil through the feed tube.
  • Process for a few seconds after the oil has been added.
  • Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
  • Toss with dressing (use as much or as little as you like).
  • Season with Pepper.

Nutrition Facts : Calories 881.8, Fat 92, SaturatedFat 17.8, Cholesterol 105.4, Sodium 242.4, Carbohydrate 8.1, Fiber 2.6, Sugar 3, Protein 10.1

WATERCRESS & ORANGE SALAD



Watercress & Orange Salad image

Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9

3 bunches watercress, trimmed (about 10 cups)
4 medium oranges, peeled and sectioned
1/4 cup olive oil
3 tablespoons orange juice
2 teaspoons grated orange zest
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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Top Asked Questions

How to make watercress salad?
In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well. Add the oil slowly, while mixing constantly until the dressing is well blended and emulsified. Season with sea salt, fresh cracked pepper, and any other spices you’d like. Here are the top tips for using and making watercress salad!
What is the best salad dressing for green beans?
Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl. Drain cooked green beans and mix with dressing in the bowl while still warm.
What is the best way to cook green beans?
1 Bring a large pot with lightly salted water to a boil over high heat. ... 2 Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl. 3 Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. ...
What is in green beans and potatoes salad?
Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette. This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

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