Watercress Salad with Creamy Ginger Dressing

This recipe is suitable for a: vegetarian/vegan diet.

Category: Salads




Ingredients:
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Salad:
1 bunch watercress, tough stems removed
1/2 head red leaf lettuce
1 cucumber, thinly sliced

Dressing:
2 Tablespoons chopped ginger
2 teaspoons chopped celery
1/2 teaspoon maple syrup
6 Tablespoons extra-virgin olive oil
3 Tablespoons toasted sesame seeds
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/2 teaspoon catsup
3 Tablespoons soy sauce
3 Tablespoons brown rice vinegar
3 Tablespoons water




Instructions:
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Wash watercress and lettuce by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add cucumber and set aside. Place ginger, celery, maple syrup, oil, sesame seeds, pepper, celery seed, and catsup in a blender and blend. Add soy sauce, vinegar, and water; blend again until creamy. Before serving, toss salad with 1/4-1/3 cup of the dressing. The remainder of the dressing will keep in the refrigerator for at least a week.




Additional Comments:
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From The Vegetarian Resource Group - http://www.vrg.org



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