Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Strawberry | 1 cup (152g) | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 48 cups Watercress
- 4 pounds California strawberries, stemmed and sliced
- 12 ounces Feta cheese, crumbled
- Balsamic Vinaigrette:
- 1/2 cup Balsamic vinegar
- 3/4 cups Extra virgin olive oil
- Salt and black pepper as needed
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Directions
1. For each serving, to order: Toss 2 cups watercress with 1 1/2 teaspoons Balsamic Vinaigrette. Dress 1/4 cup strawberries with 1/2 teaspoon vinaigrette and arrange on greens; top with 2 tablespoons feta cheese. 2. To make Balsamic Vinaigrette: In small saucepan, simmer vinegar until reduced by half. In bowl, whisk oil and vinegar together. Season with salt and pepper. Yield: 1 cup Tips:Garnish salad with 2 tablespoons toasted slivered almonds or toasted pistachio nuts. Mix a small amount of snipped chives or fresh herbs such as chervil, mint or basil into watercress.