Green Salad With Garden Cress Recipes

Steps:

• Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
• Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
• Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

Steps:

• Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.

Steps:

• In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

Steps:

• In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.
• Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads.

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
• Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
• Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.