Asian Watercress Salad

Here is a very interesting recipe from the Institute for Integrative Nutrition.  Enjoy!


Prep time: 7 minutes

Yield: 4 servings

Variation:  This salad can be made with cooked chicken breast in place of the tofu.



1 bunch washed watercress

1 cup grated carrots

1 cup baked tofu

1-1/2 tablespoons toasted sesame oil

2/3 tablespoons plum vinegar or other vinegar



1.     Tear watercress into desirable size pieces.

2.     Mix with carrots in a salad bowl.

3.     Drizzle sesame oil and vinegar over salad and toss.

4.     Dice tofu into bite-size strips.

5.     Serve in individual salad bowls, sprinkle tofu on top of each and serve.