Tomato Watercress And Endive Salad Recipes

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WATERCRESS, ENDIVE SALAD



Watercress, Endive Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

2 bunches watercress
4 endive
1/2 cup mustard vinaigrette

Steps:

  • Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

WATERCRESS AND ENDIVE SALAD



Watercress and Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Cut off the tough stems of the watercress and discard.
  • Cut off the end of the endive and cut the head into bite-size pieces.
  • Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
  • Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams

WATERCRESS, ENDIVE AND ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE



Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Low Carb     Quick & Easy     Feta     Healthy     Endive     Watercress     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)

Steps:

  • Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
  • Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

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