Roasted Baby Potato & Watercress Salad with Lemon Dressing

Serves 4-6

This refreshing watercress salad is perfect for summer alfresco dining and makes a great side dish for meals served on the deck or patio.

Ingredients

SALAD INGREDIENTS
1½ pounds baby potatoes
1½ teaspoons olive oil
Scant ½ teaspoon salt
¼ teaspoon black pepper
5 ounces watercress leaves
DRESSING INGREDIENTS
½ cup olive oil
Juice of 1 lemon, about 3 tablespoons
1 teaspoon Dijon mustard
½ teaspoon pure maple syrup or honey
Salt, to taste
Black pepper, to taste

Directions

Preheat oven to 400° F. Cut the potatoes in half and place on a large baking sheet lined with parchment paper. Toss them with the olive oil, salt and pepper. Bake potatoes until fork tender and browned, 45-50 minutes, flipping once.

Make the dressing by combining all ingredients in a small bowl and whisking until combined. Arrange watercress leaves on a large plate and top with roasted potatoes. Pour the dressing over the platter, or individually dress each serving.

Nutrition Analysis: 260 cal, 19 g fat, 0 mg chol, 220 mg sodium, 22 g carbs, 2 g fiber, 0 g sugar, 3 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/salads/watercress-salad-lemon-dressing/