Watercress Salad

Name: Watercress Salad
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup rice vinegar (not seasoned); 1 Tbsp. grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater); 1/4 cup finely grated peeled Gala apple (use small holes of box grater); 4 tsp. soy sauce; 1 tsp. sugar; 3 Tbsp. vegetable oil; 6 cups watercress (thin stems and leaves only; from 1 large bunch); 1 firm-ripe avocado

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1.5 cups)
Per Serving: 161 calories; 3g protein; 16g fat, 6g carbs (2.5 carbs: 1 protein)
Recipe = 3 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

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Ingredients

5 mins

4 servings

1/4 cuprice vinegar (not seasoned)
1 Tbsp.grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cupfinely grated peeled Gala apple (use small holes of box grater)
4 tsp.soy sauce
1 tsp.sugar
3 Tbsp.vegetable oil
6 cupswatercress (thin stems and leaves only; from 1 large bunch)
1firm-ripe avocado

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Steps

5 mins

1

Stir together vinegar, onion, apple, soy sauce, and sugar
until sugar has dissolved, then stir in oil.
2

Just before serving, toss watercress with enough dressing
to coat. Quarter, pit and peel avocado, then cut crosswise
into ¼ inch thick slices. Gently toss with watercress.
3

Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
- Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.