Cress and Cabbage Salad with Creamy Lemon Dressing

Here’s a simple side salad made with fresh, crunchy vegetables and an easy, lemony dressing to keep the freshness going. And it’s another opportunity to use those pomegranate seeds leftover from the Wild Rice with Brussels Sprouts and Pomegranate made earlier in the week.

Serves 2-3

Ingredients

• 2 cups watercress, thick stems removed
• 1 cup chopped or shredded cabbage
• 2 oz snow peas, julienned
• 1 yellow beet, peeled and cut into thin, short strips
• 1 large purple radish, julienned
• 1 large white radish, julienned
• 1 shallot, thinly sliced
• 1/2 cup julienned zucchini
• 1 tbsp fresh lemon juice
• 1 tbsp light mayonnaise
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper
• pomegranate seeds, for garnish

Salad Vegetables

Preparation

1. Place the watercress, cabbage, and next 6 ingredients (through zucchini) in a large bowl and toss to combine.

Salad Mix

1. Combine the lemon juice, mayo, mustard, and honey in a small bowl and whisk in the olive oil. Season with salt and pepper.

Creamy Lemon Dressing

1. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning and add salt and pepper, if desired.

Divide the salad among 2-3 salad bowls and sprinkle pomegranate seeds on top. Serve right away.