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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Watercress Mango Salad
I love this salad. It's light, little sweet and sour and 100% fat free.
The majority of time to make this salad is taken up up slicing the mango. You can make it with in less than 7 minutes. If you have any dressing left over, use it the next day to make another salad. Check out my other tasty recipes and health information at www.monikakorngut.com. SERVES 4 INGREDIENTS 2 ounces watercress, leaves (most stems removed) 1 mango, peeled and sliced into thin slices 2 tbsp apple cider vinegar 1 tbsp honey 1 tbsp Dijon mustard salt and freshly ground black pepper Wash and gently dry watercress leaves and place in a large bowl. Add mango slices. To a small jar add apple cider vinegar, honey, Dijon mustard and salt and freshly ground black pepper. Shake well so all the ingredients become emulsified. When ready to serve salad, add dressing and very gently toss everything together. I use my hands to toss this salad because watercress is very fragile and this way I have more control over it and I can make sure all the leaves are covered with the dressing. |
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