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Welcome to my Food, Fitness & Fiction blog! You can subscribe to my blog via RSS feed. If you’re interested in being a guest blogger or would like me to take a look at your book or product for a possible review/feature on the blog, please email me at elisa@elisazied.com. Enjoy!

Get Kissed & Watercressed


With Earth Day fast approaching (it’s on April 22nd), here’s a terrific recipe adapted with permission from Jackie Newgent’s Big Green Cookbook. It’s sure to help you ease into going green and keep the fire alive in your kitchen (not to mention in your belly). Is your mouth watering?

Watercress Salad with White French Salad Dressing

Makes 4 servings: 1 1/2 cups each

Sure, you can open up a bottle of chemical-laden salad dressing and dump it on some lettuce. (Sorry, I’ll pass on that dinner invitation!) But there’s a fresher, tastier way in this very simple, elegant salad made with dark, peppery greens and a homemade dressing that’s rich in heart-healthful fat and pure decadence. (Please, invite me to that dinner!) It gets even simpler because you can make and serve the dressing and salad all in one bowl.

Ingredients:

1/4 cup + 1 tablespoon canola or soybean oil

3 tablespoons white wine vinegar

3 tablespoons mild floral honey

1 small shallot, minced
1 large clove garlic, minced

1 teaspoon Dijon mustard

3/4 teaspoon sea salt, or to taste

2 large bunches watercress, thick stems trimmed (6 cups)

1/2 cup thinly sliced red onion

Directions:

1.     Whisk together the oil, vinegar, honey, shallot, garlic, mustard, and salt in a large serving bowl.

2.     Add the watercress and onion. Gently toss and serve.

Nutrition Info Per Serving: 220 calories, 18 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 490 mg sodium, 17 g total carbohydrate, 1 g dietary fiber, 1 g protein

Little Green Cooking Tip: Use a silicone whisk so as not to scratch a nice serving bowl. That way, it’ll allow you to prep and serve all in the same bowl. And that means less clean up-less soap, less water, less energy, and less time.

Use It, Don’t Lose It: Instead of tossing some parsley onto a plate for a garnish, finely chop leftover watercress stems and sprinkle onto other dishes served at the same meal as a watercress salad.

What are your favorite GREEN recipes?

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About The Author

Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.

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