Watercress & Mint Salad with Walnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1/2 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
2 large garlic cloves, minced |
salt and freshly ground pepper |
1 pound watercress, stemmed |
2 cups fresh mint leaves |
2 cups walnut halves, toasted |
seeds from 1 large pomegranate |
Directions:
1. In a small skillet, toast the cumin and coriander over moderate heat until fragrant, about 30 seconds. Transfer the spices to a small bowl to cool. Stir in the olive oil, lemon juice and garlic and season with salt and pepper.
2. In a large bowl, toss the watercress with the mint, walnuts and the dressing. Sprinkle the pomegranate seeds over the salad and serve.
|
|