Dandelion and Watercress Salad with Ginger Dressing

Serves 6 / Also great with chickweed, this vegetable-loaded salad makes a nice light lunch. The spicy ginger vinaigrette gives a flavor kick with little fat.

3 cups torn dandelion leaves
1 bunch watercress, roots trimmed
1 medium carrot, grated (about 1/2 cup)
1/2 cup slivered red onion
1 small cucumber, peeled, seeded, and sliced
1/2 cup chopped fresh cilantro

Dressing
2 tablespoons fresh lime juice
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon chili-garlic sauce, or 1/8 teaspoon crushed red pepper flakes
2 teaspoons natural cane sugar
1/2 tablespoon minced fresh ginger

1. Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl. Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently.

Nutrition Facts Per Serving:

Calories: 53 calories

% fat calories: 40

Fat: 3g

Saturated Fat: 0g

Cholesterol: 0mg

Protein: 2g

Carbohydrate: 7g

Fiber: 2g

Sodium: 87mg