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My Italian Kitchen
by Janet Zappala
This light, refreshing salad is simple to throw together. Just toss, serve, and indulge.
Prep Time: 10 minutes
• 2-3 bunches fresh watercress
• 1 tablespoon capers*
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh blackberries, larger ones cut in half
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• Shaved Parmesan cheese (optional)
*Capers are pickled flower buds that are used as a garnish or, as in this recipe, a seasoning.
Rinse the watercress under cold water; pat it dry. On a cutting board, keeping each watercress bunch intact, cut off the root, discard, and trim about 2 inches off stems. Cut the bunch across into quarters. In a large salad bowl, toss together the watercress, capers, onion, and blackberries. Drizzle with the olive oil and lemon juice. Season with the salt and pepper. Using your hands, toss the salad lightly to coat. If desired, top with shaved Parmesan cheese.
This salad features an array of nutrients. Watercress, which is a member of the cabbage family, is a very good source of vitamins B1, B2, and E. Blackberries are high in antioxidants and fiber, and a good source of potassium.
(Per serving): Calories: 102; Total Fat: 8 gms; Sodium: 60 mgs; Carbohydrates: 7.9 gms; Protein: 7 gms; Fiber: 5 gms
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