*  Exported from  MasterCook  *

          Watercress And Herb Salad With Gingery Asian Dressing

Recipe By     : John Willoughby and Chris Schlesinger
Serving Size  : 6    Preparation Time :0:00
Categories    : Ginger                           Watercress
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ts            Fresh ginger -- minced
   2      tb            Sesame oil
   2      tb            Fresh lemon juice
   2      tb            White vinegar
   1      tb            Fish sauce (optional)
   2      ds            Tabasco sauce -- up to 3
   1      tb            Lemon grass -- minced, from
                        -the bottom third of inner stalk
   1 1/2  ts            Sugar
                        Salt
                        White or black pepper --
                        -freshly cracked
   2      bn            Watercress -- trimmed,
                        -washed and dried
     1/2  c             Cilantro leaves -- loosely packed
     1/4  c             Mint leaves -- loosely packed
   2      md            Tomatoes -- cored and quartered

In a medium bowl, combine ginger, sesame oil, lemon juice, vinegar,
fish sauce, Tabasco, lemon grass, sugar, salt and white pepper, and
whisk until well blended.

In a large bowl, combine watercress, cilantro, mint and tomato
quarters.  Stir the dressing well, add just enough to moisten the
salad ingredients, toss to coat, and serve.

Serves 4 to 6.

Per sixth: 75 calories, 6 g fat, 0 mg cholesterol, 25 mg sodium

Released by New York Times News Service,
reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun)
MasterCook from kitpath@earthlink.net


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