Ingredients for Apple Watercress Salad With Honey Vinaigrette
- 5 oz baby spinach
- 4 oz watercress
- 1/4 cup thinly sliced red onion
- 1 cup diced apples
- 1/2 cup pomegranate seeds
- 3/4 cup extra virgin olive oil
- Sherry Wine Vinegar
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon finely chopped edible flower petals
- 5 oz mesclun mix
- 1/2 cup grapes
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How to Make Apple Watercress Salad With Honey Vinaigrette
- In a large bowl, combine 5 oz baby spinach or mesclun mix, 4 oz watercress, and 1/4 cup thinly sliced red onion.
- Drizzle 2 tablespoons of the honey vinaigrette over the greens and toss gently to coat.
- Add 1 cup diced apples (a mix of Pippin, Gala, and Braeburn is ideal), 1/2 cup pomegranate seeds (or grapes), and toss gently.
- Drizzle with an additional 2 tablespoons of honey vinaigrette.
- (Optional) Sprinkle with 1 tablespoon finely chopped edible flower petals (marigolds and nasturtiums work well).
- Serve immediately with the remaining vinaigrette on the side.
- Makes 4-5 servings.
- Enjoy!
- Honey Vinaigrette (makes approximately 1 cup):
- In a small bowl, whisk together 3/4 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
- Refrigerate for at least 30 minutes to allow flavors to meld. (Can be made up to 2 days ahead. Bring to room temperature and whisk before using.)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
96g
Fat
28g
Carbs
9g
