Name: Watercress, Pear and Walnut Salad with Poppy Seed Dressing
Yield: Serves 8
Ingredients: 3 tablespoons apple cider vinegar; 4 teaspoons Dijon mustard; 1 tablespoon honey; 3/4 cup corn oil; 1 teaspoon poppy seeds; 2 large bunches watercress, trimmed; 2/3 cup walnuts, toasted, chopped; 2 pears, peeled, cut into 3/4-inch pieces

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

Recipe information

Yield
Serves 8

Ingredients

3 tablespoons apple cider vinegar

4 teaspoons Dijon mustard

1 tablespoon honey

3/4 cup corn oil

1 teaspoon poppy seeds

2 large bunches watercress, trimmed

2/3 cup walnuts, toasted, chopped

2 pears, peeled, cut into 3/4-inch pieces

Preparation

Step 1
Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
Step 2
Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.

TagsSalad American Watercress Leafy Greens Vegetable Pear Fruit Walnut Nut Poppy Seed Seed Starter Dinner Lunch Gluten Free Dairy Free Vegan Vegetarian Quick Easy No-Cook Bon Appétit

Recipe notes

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