Teresa's Recipes
Carrot and Watercress Salad
This vibrant Carrot and Watercress Salad is a delightful medley of crisp, grated carrots and peppery watercress, elegantly dressed in a tangy lemon-honey vinaigrette. Bursting with flavor and nutrients, this salad is not only refreshing but also a testament to the beauty of simple, wholesome ingredients. Perfect as a side dish for any meal or as a light lunch on its own, this salad brings a touch of spring to your table, no matter the season. Historically, watercress has been celebrated since ancient times for its health benefits, making this dish both delicious and nutritious.
Ingredients
- 3 large, grated Carrots
- 4 cups, cleaned and trimmed Watercress
- 3 tablespoons Olive oil
- 1, juiced Lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 2g
- Sodium: 100mg
- Sugar: 5g
Instructions
- In a large bowl, combine the grated carrots and cleaned watercress, tossing gently to mix.
- In a separate small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
- Pour the dressing over the carrot and watercress mixture, and toss gently to coat the vegetables evenly with the dressing.
- Serve immediately to enjoy the fresh flavors and crisp texture.
Tips
- For added crunch, consider adding some toasted nuts like walnuts or almonds.
- You can also include other greens such as arugula or spinach for a more diverse salad.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.