Saturday, April 18, 2009
Arugula and Watercress Salad
2 T. olive oil
3 T. sherry vinegar
1 T. Dijon mustard
1 T. orange juice
2 t. grated orange peel
Fresh ground pepper and salt to taste (I like to use sea salt)
4 C. arugula, washed and torn
2 c. watercress, washed and torn
1 red onion, sliced into thin rings
1/2 c. halved cherry tomatoes (I sometimes use grape tomatoes whole)
3 T. toasted sesame seeds
1. Combine all dressing ingredients in a small bowl. Whisk until blended.
2. In a salad bowl, toss all ingredients for the salad. Add dressing and toss well.
3. Top each individual salad plate with toasted sesame seeds.
YIELD; 6 servings
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories