Just a bit of intensely flavored oriental sesame oil goes a long way in the dressing of this refreshing salad. To retain the crispness of the watercress, toss it with the remaining ingredients right before serving.
Recipe information
Yield
Serves 6
Ingredients
2 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1/2 teaspoon Dijon mustard
1/4 cup canned low-salt chicken broth
1 tablespoon oriental sesame oil
1 tablespoon olive oil
1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
1/2 cup thinly sliced green onions
2 large bunches watercress, trimmed
Preparation
Step 1
Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
Step 2
Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
Step 3
Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.
Nutrition Per Serving
Per serving: calories
71; total fat
5g; saturated fat
1g; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
