Watercress And Herb Salad With Gingery Asian Dressing

* Exported from MasterCook *

Watercress And Herb Salad With Gingery Asian Dressing

Recipe By : John Willoughby and Chris Schlesinger
Serving Size : 6 Preparation Time :0:00
Categories : Ginger Watercress
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons minced fresh ginger
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
2 tablespoons white vinegar
1 tablespoon fish sauce -- optional
2 dashes tabasco sauce -- up to 3
1 tablespoon minced lemon grass -- from
the bottom third of the inner stalk
1 1/2 teaspoons sugar
salt
freshly cracked white pepper; or black
2 bunches watercress -- trimmed
washed and dried
1/2 cup loosely packed whole cilantro leaves
1/4 cup loosely packed whole mint leaves
2 medium tomatoes -- cored and quartered

In a medium bowl, combine ginger, sesame oil, lemon juice, inegar, fish
sauce, Tabasco, lemon grass, sugar, salt and white pepper, and whisk until
well blended.

In a large bowl, combine watercress, cilantro, mint and tomato quarters.
Stir the dressing well, add just enough to moisten the salad ingredients,
toss to coat, and serve.

SERVES 4 to 6. [per sixth: 75 calories, 6 grams fat, 0 milligrams
cholesterol, 25 milligrams sodium.]

--Released by New York Times News Service, reprinted in Riverside
Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net




- - - - - - - - - - - - - - - - - -