Thursday, May 27, 2010
0 Recipe #115: Lemon-Thyme-Tarragon Vinaigrette on a Bed of Watercress Greens
My mother and I just had this salad for lunch. It's a nice, light salad that can either be served as a main course or as a side salad. I halved the recipe & made it for two. It was really delicious!
If you're going to make it for lunch, I recommend adding some protein -- perhaps some grilled chicken, feta cheese, or tofu. It would also taste good with some Greek or kalamata olives, and perhaps some julienned sun-dried tomatoes. Enjoy!
Lemon-Thyme-Tarragon Vinaigrette on a Bed of Watercress Greens
1/2 c. extra virgin olive oil
1/8 c. (2 Tbsp.) freshly squeezed lemon juice
1/8 c. (2 Tbsp.) white vinegar (I used white vinegar infused with basil)
1/4 c. light non-dairy creamer OR light plain soy milk
2 Tbsp. garlic
1/2 tsp. Dijon mustard
1/4 c. fresh thyme leaves, densely packed
1 Tbsp. fresh tarragon leaves, densely packed
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red chili pepper flakes
8 oz. fresh watercress greens (2 4-oz. packages)
4 c. mushrooms, thinly sliced
4 c. red bell pepper, sliced into 2" long strips (2 large peppers)
Directions: Add all vinaigrette ingredients into a blender or food processor and blend until smooth. Toss salad and vinaigrette together in a big serving bowl, and serve.
Yield: Serves 4 as a main course, or 8 as a side dish.