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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup pecan halves |
2 garlic cloves |
1/3 cup sour cream |
1/4 cup lemon juice |
3 tablespoons sugar |
1 1/4 cups safflower oil |
2 fresh watercress bunches |
3/4 cup (3 ounces) shredded monterey jack or swiss cheese |
3/4 cup fresh blueberries |
garnishes: lemon slices, rind strips |
Directions:
1. Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.
2. 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.
3. Arrange watercress, pecans, cheese, and blueberries on 6 individual salad plates. Serve with dressing, and garnish, if desired.
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