Chopped Red Onion, Horseradish, and Watercress Salad
Recipe provided by Frances Towner Giedt, Bonnie Sanders Polin, and Waldy Malouf
- Difficulty: Easy
- Servings: 8
- Nutritional Information per Serving (1/8 of recipe): Calories 85, Total Fat 7 g, Saturated Fat 1 g, Carbohydrates 6 g, Dietary Fiber 2 g, Sugars 3 g, Protein 1 g, Cholesterol 0 mg, Sodium 219 mg
- Total Time: 12 hours 15 minutes
- Preparation Time: 10 minutes
- Inactive Time (Chill time): 12 hours
- Cooking Time: 5 minutes
This refreshing salad was developed by Chef Waldy Malouf, who earned a celebrated reputation during his career that includes work at the Rainbow Room and several notable New York restaurants.
- 2 bunches of fresh watercress, washed, thick stems removed, and coarsely chopped to make about 2 cups
- 1 large ripe tomato, cut into 1/2inch cubes
- 1/4 cup of fresh mint leaves, chopped
- 1 large red onion, thinly sliced
- 1/4 cup freshly grated horseradish or 1/2 cup prepared horseradish
- 1/3 cup extra-virgin olive oil
- Juice of 1/2 a lemon
- Coarse salt
- Freshly cracked black pepper
- Put all ingredients together in a bowl, stir thoroughly, cover, and refrigerate overnight.
- Serve chilled on 8 salad plates.
Recipe credit: Waldy Malouf, Frances Towner Giedt, and Bonnie Sanders Polin, Ph.D., from The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Simon and Schuster, 2002.
