Arugula and Watercress Salad Recipe

Name: Arugula and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh arugula leaves, loosely packed; 2 cups fresh watercress leaves, loosely packed; 1 tablespoon imported mustard; 1 tablespoon red wine vinegar; 5 tablespoons corn, peanut or vegetable oil; 1/2 teaspoon finely minced garlic; 2 tablespoons finely chopped parsley; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 cup thinly sliced green onions

Servings: persons

4 cups fresh arugula leaves, loosely packed
2 cups fresh watercress leaves, loosely packed
1 tablespoon imported mustard
1 tablespoon red wine vinegar
5 tablespoons corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup thinly sliced green onions

1
The arugula and watercress should be trimmed of all tough stems and blemished leaves.
2
The leaves should be rinsed well and shaken or patted dry.
3
Put the greens in a salad bowl.
4
Put the mustard in a small mixing bowl.
5
Add the vinegar, and blend well with a wire whisk.
6
Gradually add the oil, beating rapidly with the whisk.
7
Add the garlic, parsley, salt, pepper and green onions.
8
Pour the dressing over the greens and toss.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups fresh arugula leaves, loosely packed, 2 cups fresh watercress leaves, loosely packed, 1 tablespoon imported mustard, 1 tablespoon red wine vinegar, and more.

Yes, Arugula and Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula and Watercress Salad

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