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Watercress and Radish Salad

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    Watercress and Radish Salad

    1 tsp (5 mL) Dijon mustard
    1 Tbsp (15 mL) finely chopped shallot
    2 Tbsp (30 mL) champagne vinegar or good-quality white wine vinegar
    1/4 cup (60 mL) extra-virgin olive oil
    Sea salt and freshly ground pepper
    2 bunches watercress, larger stems removed
    4 cups (1 L) mixed baby greens
    6 radishes, thinly sliced

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    For the vinaigrette: combine mustard, shallot, and vinegar in a small bowl. Gradually whisk in olive oil until well blended, and season with salt and pepper to taste. Set aside. If making ahead, cover and refrigerate for up to 4 days.

    Combine watercress, baby greens, and radishes in a large bowl and toss with vinaigrette.

    Makes 4 to 6 servings.

    For 6 servings, each serving contains: 88 calories; 1 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 0 mg cholesterol; 1 g carbohydrates; 0 g fibre; 42 mg sodium

    source: "Salad Lovin'", alive #335, September 2010

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    Watercress and Radish Salad

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