Tuesday, June 17, 2008

Watercress salad


Ingredients:

  • 2 portobello mushrooms, sliced
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 tablespoon maple syrup or equivalent sweetener
  • 1/2 bunch watercress
  • 1/2 tomato, sliced
  • 3 dashes of black pepper

Dressing:
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Steps:

1. Sauté mushrooms for 1 minute in olive oil, salt and maple syrup. Remove from heat and cool.

2. Combine mushrooms and watercress in a large bowl. Toss with dressing.

3. Transfer to a serving dish arranged with tomato slices.


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