Bistro Salad |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 shallot, minced | 2 Tbsps sherry vinegar | 2 Tbsps rice vinegar |
| 3/4 cup extra virgin olive oil | salt and pepper to taste | 2 bunches watercress, cleaned, large stems removed |
| 1 jicama, peeled and julienned | 2 medium beets, cooked, peeled and julienned | 1/2 cup imported Gorgonzola cheese, crumbled |
| 1 | For the dressing: In a small bowl, combine the shallot, sherry vinegar and rice vinegar. Whisk in the oil to emulsify. Taste and adjust for salt and pepepr. |
| 2 | Arrange the watercress on the center of the plate. Place the jicama on top of the watercress. Arrange the beets on the jicama. Sprinkle the Gorgonzola on top of the salad. Drizzle the dressing on top of the cheese and serve. |