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Cook Time:15 minsActive Time:15 minsTotal Time:30 minsServings:6Yield:9 cupsJump to Nutrition Facts
Cook Time:15 minsActive Time:15 minsTotal Time:30 minsServings:6Yield:9 cups
Cook Time:15 mins
Cook Time:
15 mins
Active Time:15 mins
Active Time:
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Jump to recipeNutrition NotesPotatoesare a good source of vitamin C and potassium. They also provide fiber and plant protein. As a starchy vegetable, potatoes contain resistant starch, which acts as a prebiotic, providing food for your beneficial gut bacteria.Watercressis a green leafy vegetable—an excellent source of vitamin K and a good source of vitamin C. It also has a range of other nutrients, including vitamin A, B vitamins and manganese. The antioxidants in watercress are known to support healthy vision and together with the other nutrients, supports heart and bone health, and may help reduce cancer risk.
Jump to recipe
Nutrition NotesPotatoesare a good source of vitamin C and potassium. They also provide fiber and plant protein. As a starchy vegetable, potatoes contain resistant starch, which acts as a prebiotic, providing food for your beneficial gut bacteria.Watercressis a green leafy vegetable—an excellent source of vitamin K and a good source of vitamin C. It also has a range of other nutrients, including vitamin A, B vitamins and manganese. The antioxidants in watercress are known to support healthy vision and together with the other nutrients, supports heart and bone health, and may help reduce cancer risk.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupcanola oil¼cupextra-virgin olive oil3tablespoonslime juice1 ½tablespoonsfinely chopped fresh cilantro½teaspoonsalt½teaspoonground pepper2cupsmixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)6leavesromaine or leaf lettuce1small bunchwatercress, large stems removed1hard-boiled large egg, sliced1thick slice red onion, broken into ringsCrumbled Mexican queso fresco, feta or farmer cheese for garnish
Cook Mode(Keep screen awake)
Ingredients
¼cupcanola oil
¼cupextra-virgin olive oil
3tablespoonslime juice
1 ½tablespoonsfinely chopped fresh cilantro
½teaspoonsalt
½teaspoonground pepper
2cupsmixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)
6leavesromaine or leaf lettuce
1small bunchwatercress, large stems removed
1hard-boiled large egg, sliced
1thick slice red onion, broken into rings
Crumbled Mexican queso fresco, feta or farmer cheese for garnish
Directions
Whisk canola and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed vegetables and toss to coat.
Line a large serving platter with lettuce. Scoop the dressed vegetables onto the platter. Surround with watercress and top with egg, onion and cheese, if desired.
Equipment
Large serving platter
Frequently Asked Questions
Yes, as long as you eat dairy and eggs, this salad is suitable for vegetarians.
We use a variety of mixed vegetables in this salad. For steamed vegetables, you can use small red potatoes, carrots, beets, green beans or peas. For raw vegetables, you can use sliced radishes, cucumbers or tomatoes. Feel free to use your choice of mixed vegetables that aren’t on the ingredient list. If you steam any of the vegetables, don’t overcook them. Overcooked vegetables will fall apart when you toss them with the dressing.
Yes, feel free to make the lime dressing and thehard-boiled eggahead of time. Both will last about a week in the refrigerator when stored correctly in an airtight container. If you have leftover dressing (why not make a double batch while you’re at it), it’s a great flavor boost for chicken, fish tacos, rice and grain bowls. And we suggest whipping up a batch of hard-boiled eggs at once for easy, nutritious snacking and meals for the rest of the week. You can use hard-boiled eggs in many ways: egg salad sandwiches, grating over scrambled eggs, adding to avocado toast, and more.
For the steamed vegetables, make sure to prepare them in advance. Steaming can be done in a large pot fitted with a steamer basket. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Just make sure the pot is slightly larger in diameter than the basket so that you can easily remove the basket after steaming. Steam the potatoes until tender, and the carrots, beets, green beans or peas until tender-crisp. If you don’t have a steamer basket,try using a heat-safe colander or foil.
Originally appeared: EatingWell Magazine, June 2019
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Nutrition Facts(per serving)214Calories20gFat8gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Linda Frahm,
andJan Valdez
Jan Valdez
