Directions:
- Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.
- Process garlic in a blender until chopped; add sour cream, lemon juice, and sugar, and process until blended. With blender running, add oil in a slow, steady stream.
- Arrange watercress, pecans, cheese, and blueberries on 6 individual salad plates. Serve with dressing, and garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.06 Kcal (2814 kJ) | ||
| Calories from fat | 627.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.77g | 107% | |
|---|---|---|---|
| Cholesterol | 7.58mg | 3% | |
| Sodium | 29.15mg | 1% | |
| Potassium | 186.64mg | 4% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 534.72 Kcal (2239 kJ) | ||
| Calories from fat | 499.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.51g | 107% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 3% | |
| Sodium | 23.19mg | 1% | |
| Potassium | 148.5mg | 4% | |
| Total Carbs | 10.11g | 4% | |
| Sugars | 5.81g | 29% | |
| Dietary Fiber | 2.43g | 12% | |
| Protein | 3.64g | 9% | |
| Vitamin C | 5.5mg | 12% | |
| Iron | 0.7mg | 5% | |
| Calcium | 55.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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