Watercress Salad with Bean Cheese Dressing
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
watercress
or spinach |
|
| dressing | |||
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
tahini (sesame paste)
|
*
|
| 1 | Sq. |
bean curd
cheese, unseasoned |
* |
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
watercress
or spinach |
|
| dressing | |||
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
tahini (sesame paste)
|
*
|
| 1 | Sq. |
bean curd
cheese, unseasoned |
* |
| 2.5 | ml |
red pepper flakes
|
|
| 1 | pinch |
sugar
|
*
|
| 5 | ml |
lemon juice
|
|
| 3E+1 | ml |
water
cold |
|
Directions
Wash watercress (or spinach) in colander.
Pour boiling water over watercress.
Immediately plunge vegetable into cold water to stop cooking process; drain and reserve.
You can refrigerate or use at room temperature.
Cream sesame paste, bean cheese and salad oil.
Add chili flakes, sugar, lemon juice and cold water; mix well.
Shortly before serving, toss dressing with watercress.
Serve on individual salad plates.
