Roasted Baby Potato & Watercress Salad with Lemon Dressing
This refreshing watercress salad is perfect for summer alfresco dining and makes a great side dish for meals served on the deck or patio.
- 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
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.
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