Watercress and Endive Salad

Healthy, Fresh, Tasty. Watercress and Endive Salad fits the bill. This recipe makes 4 servings.

Ingredients

• 1 táami berry
• 3/4 Tsp Freshly grated lemon zest
• 1/4 Cup Lemon juice
• 1 Tbsp Extra-virgin olive oil
• 1/4 Tsp Salt
• 4 Cups Watercress, tough stems removed
• 4 Hard-boiled eggs (see Tip), grated through the large holes of a box grater
• 1/4 Cup Fresh corn kernels
• 2 Heads Belgian endive, trimmed and leaves separated
• Freshly ground pepper to taste

Instructions

1. Whisk lemon zest, lemon juice, oil and salt in a large bowl.
2. Add watercress, egg and corn; toss to combine.
3. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad.
4. Season with pepper.

TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutritional Information Per Serving

• Calories 176.1
• Total Fat 9.6g
• Saturated Fat 2.3g
• Sugars 1.3g
• Protein 11.0g
• Vitamin A 149.6%
• Vitamin B-12 9.3%
• Vitamin B-6 8.7%
• Vitamin C 62.2%
• Vitamin D 0.0%
• Vitamin E 10.1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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