Ingredients and Weight:
- 1 cup (250 ml) watercress leaves
- 1 cup (250 ml) arugula leaves
- 1/2 cup (125 ml) Belgian endive, thinly sliced
- 1/4 cup (60 ml) roasted almonds, chopped
- 1/4 cup (60 ml) dried cranberries
- 1/4 cup (60 ml) goat cheese, crumbled
- 1/4 cup (60 ml) red onion, thinly sliced
- 1/4 cup (60 ml) fresh mint leaves, chopped
- 1/4 cup (60 ml) balsamic vinegar
- 1/4 cup (60 ml) olive oil
- 1/4 teaspoon (1.25 ml) Dijon mustard
- 1/4 teaspoon (1.25 ml) sea salt
- 1/8 teaspoon (0.625 ml) freshly ground black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, combine the watercress, arugula, endive, almonds, cranberries, goat cheese, red onion, and mint.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Dish Characteristics:
- Light and refreshing
- Crunchy texture
- Tangy and sweet flavors
- Pairs well with grilled chicken or fish
User Comments:
- "This salad is so flavorful and satisfying. The combination of textures and flavors is amazing."
- "I love the crunch of the almonds and cranberries. It adds a nice touch to the greens."
- "The goat cheese adds a creamy richness to the salad. It's the perfect finishing touch."
Special Precautions and Tips:
- Wash the greens thoroughly before using.
- If you don't have roasted almonds, you can toast them in a pan over medium heat for a few minutes.
- You can adjust the amount of dressing to your desired taste.
