Lunch: Watercress, Celery, and Parsley Salad
Can be prepared in 45 minutes or less.
Ingredients
2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
1 celery rib, sliced thin crosswise
1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry
Instructions
In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
