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Author Notes: This is a light refreshing salad I have used many times and in all seasons. The pomegranete seed look like jewels sprinkled throughout so the salad is visually appealing. —soupcon
- 2 bunches watercress
- 1 apple, washed, not peeled, cored and diced coarsely
- 1-2 scallions or green onions, washed and finely diced
- acid of some kind: could be cider vinegar, lemon juice, champagne vinegar, pinot noir vinegar, but not white vinegar
- oil of some kind: walnut, hazelnut, almond, olive, canola, sunflower, etc.
- salt and pepper to taste
- 1 pomegranate, seeded
- Wash watercress and remove large stems. Add a small amount (tablesoonfull or two) of oil to taste and toss. Taste to see if you have enough oil and add more if necessary. You only need to coat the leaves not saturate them. Now add what ever acid you have chosen (teaspoonfull or two) and toss. Taste to see if you have enough acid. Add more acid if necessary and toss and taste again until you are satisfied with the oil to acid balance. Add a sprinkling of salt and pepper (if you choose) and toss. Lastly add apple and diced green onion or scallion and toss. Sprinkle with pomegranete seeds and serve.
- This recipe was entered in the contest for Your Best Salad with Apples
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
The freedom to snack.