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Arugula and Watercress Salad




Source of Recipe


South Beach Diet Phase 3






List of Ingredients



• Strawberry Preserves:
  
• 5 ozs. strawberries,stemmed and sliced
  
• 1 Tbsp balsamic vinegar
  
• 1 1/2 Tbsp water
  
• 1/2 Tbsp cracked black pepper
  
• Vinaigrette:
  
• 1 1/4 Tbsp fresh lemon juice
  
• 1 1/4 Tbsp white wine vinegar
  
• 1/2 cup extra-virgin olive oil
  
• 1 1/4 Tbsp cracked black pepper
  
• Salad:
  
• 4 ozs. arugula leaves
  
• 4 ozs. watercress leaves
  
• 16 strawberries,stemmed and halved
  
• Pinch freshly ground black pepper
  






Instructions



1. To make the strawberry preserves:In a saucepan over med. heat,mix the strawberries,vinegar,water,and black pepper. Bring it to a boil and continue cooking at a low boil for 25 min.,until slightly thickened,stirring occasionally. When cool,pour into a bowl,cover and refrigerate.
   
2. To make the vinaigrette:In a med. bowl,mix together the lemon juice and vinegar. Whisk in the oil and pepper to blend thoroughly;cover and reserve. Whisk before serving.
   
3. To serve:In a large bowl,combine the arugula and watercress with the vinaigrette,reserving 4 Tbsp. Divide the mixture among 4 plates. Dip the cut sides of 4 strawberry halves in the pepper. Arrange them around the greens with 4 more strawberry halves. Dot each plate with 1 Tbsp of the reserved vinaigrette and 2 Tbsp of the preserves.
   
4. 4 servings