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Watercress Salad with Raspberry Vinaigrette
This delicious and fresh peppery Watercress Salad with Raspberry Vinaigrette is super simple to make and perfectly balanced. Satisfied you salad cravings and say bye-bye to boring lettuce… watercress is here!!!
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
286
kcal
Author
Mommy's Home Cooking
Equipment
Knife
Cutting Board
Ingredients
For The Dressing:
1/2
cup
raspberries
(fresh or frozen)
1/2
cup
olive oil
(I used light tasting oil)
1/4
cup
red wine vinegar
2-3
tablespoons
honey
½
teaspoon
kosher salt
¼
teaspoon
black pepper
¼
cup
fresh basil leaves
(optional)
For the Salad:
2
large bunches watercress,
thick stems discarded
1 1/2
cup
cherry tomatoes,
halved
½
cup
red onion,
thinly sliced
1
cup
Reese® Sliced Hearts of Palm
1
cup
Reese® Quartered Reese Artichoke Hearts
1
ripe avocado,
sliced
Instructions
In a blender or food processor combine all of the vinaigrette ingredients and blend until well combined. Set aside.
In a large platter or salad bowl add the watercress, tomatoes, onions, hearts of palm, artichoke hearts, and avocado.
Add some of the dressing to your taste. Note that too much vinaigrette will make the salad heavy. I suggest 1-2 tablespoon of vinaigrette per serving.
Serve immediately.
Notes
Calories include 2 tablespoons of vinaigrette per serving.
Nutrition
Calories:
286
kcal