Chopped Watercress Salad With Peanuts
serves 2-4
If you don't have watercress, you can use baby spinach leaves, a mix of spinach and arugula, thinly sliced celery, or cucumber sliced or chopped for this refreshing salad.Read more about this recipe in Nancie McDermott's Quick & Easy Vietnamese.
2 bunches watercress
1/4 cup white vinegar
2 tablespoons water
2 tablespoons sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons coarsely chopped dry-roasted, salted peanuts
prep: 10 minutes
total: 10 minutes
salad spinner (or colander)
small bowl
whisk
small platter
1. Separate watercress, trim away coarse ends, rinse in cold water and drain well. Chop into 2-inch lengths. Measure out 3 cups watercress, reserving remaining greens for another use.
2. In a small bowl, combine the vinegar, water, sugar, oil, salt, and pepper, and stir well to dissolve sugar and salt. Pour over watercress and toss well.
3. Transfer seasoned watercress to a small platter, sprinkle with chopped peanuts, and serve.
2. In a small bowl, combine the vinegar, water, sugar, oil, salt, and pepper, and stir well to dissolve sugar and salt. Pour over watercress and toss well.
3. Transfer seasoned watercress to a small platter, sprinkle with chopped peanuts, and serve.
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