BBQ Shrimp Salad with Pear and Arugula

I love salads in summer. Cool and refreshing, they just hit the spot. This one has it all - the BBQ flavor we crave all summer long, crunchy pear and cucumber offset by smooth avocado and juicy tomatoes. Plus, everything gets tied together with a summery citrus vinaigrette. 

Ingredients: 

12 shrimp, large size

1 Tbs butter

1 Tbs bar-b-que sauce

2 cups salad greens or arugula

1 pear, seeded and sliced

1 avocado, sliced

10 cherry tomatoes

1/2 cucumber, peeled and diced

1/4 cup citrus dressing

for the dressing:

3 Tbs cup orange juice

2 Tbs citrus ginger honey

1 Tbs Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Heat a skillet with the butter over medium heat, adding the shrimp. Cook for about 2 minutes per side, until they turn pink. Add the BBQ sauce to the skillet and toss to coat. Divide the salad greens between 2 plates. Add 1/2 the pear, avocado, tomatoes, and cucumber to each plate. Top each with 1 - 2 Tbs citrus dressing and toss. Arrange the BBQ shrimp across the top of each salad. 

Serves 2

Stealthy Cooking Tip: I find this salad to be substantial enough for me. But - it's certainly not enough for everyone! Serve a basket of breadsticks along with this salad and you'll find it's definitely enough for either a hearty lunch or dinner. 

Puerto Rican Bean Salad

I love this recipe because it truly encompasses Stealth Cooking's philosophy. A friend brought a wonderful tasting bean salad to a potluck. When I asked her about it, she recalled its origins. Her daughter was celebrating her birthday in Puerto Rico, this salad was on the menu at the restaurant where she celebrated. This recipe celebrates family, a special occasion, and is healthy! Here is her recipe: "An assortment of beans and a lime dressing along with cilantro and avocado and that's it". Here's my interpretation based on the recipe she provided and what she served at the potluck that day. Enjoy!

Ingredients:

1 cup green beans, cut into 1 inch length

1 can cannellini beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 can black eye peas, drained and rinsed

1 cup yellow corn

1/2 cup celery, sliced thinly

1 carrot, peeled and diced

1/2 cup red onion, diced

1/2 cup red pepper, diced

1/2 cup lime dressing

2 Tbs cilantro, minced

1/2 avocado, diced

For the dressing: 

2 Tbs fresh lime juice

2 Tbs honey

1 tsp Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Fill a small saucepan with about 2 cups of water and bring to a boil. Add the green beans and cook about 1 minute, until the beans turn a bright green. Drain and rinse with cold water. Place the green beans together with the remaining ingredients into a large bowl. Mix together. Pour the dressing over the top and mix. Chill, then serve.

Serve 8 or more

Stealthy Cooking Tip: There's something about recreating a family recipe from a special occasion. It just sits right, delicious and especially nice when it's healthy, too!

Pineapple Coleslaw

What to do with a fresh pineapple? Hawaiian pizza one night, grilled pineapple with chicken another night, tonight it's pineapple coleslaw - for a crowd! Gotta love it. 

Ingredients: 

for the dressing:

1/2 cup mayonnaise

1/2 cup plain yogurt or dairy free yogurt

2 Tbs lemon or pineapple juice

1 Tbs rice vinegar

2 tsp turbinado sugar

for the coleslaw:

1 cup diced pineapple

2 cups finely sliced, then chopped cabbage

1/4 cup finely chopped red onion

1 cup shredded carrot

2 Tbs thinly sliced chives (optional)

Directions: 

Make the dressing by mixing the mayo through the sugar in a medium size bowl. Add the pineapple through the carrots into the same bowl, then mix everything together. Serve immediately or refrigerate several hours or overnight to meld the flavors. Top with chives immediately before serving. 

Serves 8

Stealthy Cooking Tip: The sweetness of the pineapple means there's less sugar needed in the dressing. Using yogurt to replace some of the usual mayonnaise increases the nutritional value while reducing fat and cholesterol. 

Orange and Pineapple Salad with Fennel

It's that time of year - salad time! Well, any time of year is salad time in my book, but spring is especially nice for fresh greens and fruit. This one is equally suited for a family table or a potluck. 

Ingredients: 

3 cups salad greens

3 oranges, peeled and sectioned, each section cut in half, catching any juices

1/4 pineapple, cubed

1/2 fennel, shaved thin with a knife or mandoline

1/4 cup pistachios

1/4 cup orange dressing

Directions: 

Strew the salad greens on a large platter. Top with the orange slices, pineapple, and fennel. Lightly mix the greens and fruit. Drizzle any orange juice on top of the salad. Sprinkle with pistachios. Enjoy!

Serves 4 generously, 8 or more for a potluck

Stealthy Cooking Tip: Drizzling the leftover juices tricks the palette into thinking there's more dressing than there really is! Healthy and delicious, too!

Italian Fennel Salad

Italy loves fennel. Okay, I love fennel, too. Here's a salad that celebrates fennel, along with many other vegetables that frequent Italian cooking. Arugula. Olives. Tomatoes. Pistachios. Parmesan. So many great tastes mixed together. This one is great for a crowd or a potluck. In fact, it was my recent contribution at a pickleball potluck. So many people enjoyed it and asked for the recipe - so here it is. 

Ingredients: 

2 cups arugula

3 cups mixed greens 

1 head fennel, including green fronds, quartered, cored, and thinly sliced

5 stalks celery, thinly sliced

1/2 cup kalamata or Italian style olives, coarsely chopped

1 cup grape tomatoes, halved

1/4 cup golden raisins

1/4 cup pistachios

1/4 cup parmesan or vegan parmesan

1 Tbs thinly sliced red onion

1/2 cup Lemon Honey Dressing

Directions:

Mix all the ingredients together. Add the dressing just before serving. 

Serves 8-10 generously or more at a potluck

Stealthy Cooking Tip: Feel free to mix this recipe up as much as you like. Add more of the ingredients you love, and less (or omit) the ingredients that aren't your favorites. It's always a hit. 

Fall Salad with Persimmons and Oranges

Fall foods are all about the color orange, in all of its varieties and depths of color. This salad is a testament to the color orange. It's brimming with fall colors! 

Ingredients: 

2 cups salad greens

1 persimmon, cored and diced

1 orange, peeled and diced

1/4 cup dried cranberries

1/4 cup chopped pecans or pistachios

1/4 cup goat cheese or dairy free cheese

1/4 cup vinaigrette

Directions: 

Mix all salad ingredients together and serve - how simple is that!

Serves 2

Stealthy Cooking Tip: Eating in season means you're eating the freshest fruits and vegetables available, and that means they're bursting with lots of vitamins and nutrients!

Baked Mushroom and Onion Salad

Here's a newer riff on my Asian inspired mushroom salad from a few years ago. This one features oyster mushrooms, baked in foil with a sesame dressing. It's bound to brighten your day!

Ingredients: 

8 oz oyster mushrooms

1 sweet onion, peeled and thinly sliced

1 Tbs turbinado sugar

2 tsp low sodium soy sauce

1 oz minced ginger

1 Tbs sesame oil

4 cups arugula or hearty mixed salad greens

Directions: 

Preheat oven to 425F. Trim the mushrooms, then tear them into bite size pieces. Combine the sugar, soy sauce, ginger and sesame oil in a bowl. Add the mushrooms and onions and toss to combine. Tear a large piece of foil, then pour the mushroom onion mixture in the middle of the foil. Fold the foil into a packet, closing the edges to seal. Place the packet on a baking sheet and roast for 30 minutes. Carefully open the foil packet and allow the mushrooms to cool. Place about 1 cup of arugula on each of 4 plates. Top with one quarter of the mushrooms. Enjoy!

Serves 4

Stealthy Cooking Tip: If you use a delicate green, like spinach, the warm mushrooms with soften the greens. A heartier green, like kale or chard, will stay crisper. Either way, this combination is one that delights me. This is also another idea I got from trying recipes from Purple Carrot in new and different ways from the recipes they suggest. I usually love their combinations, so much that I'm always looking for ways to incorporate the best into my everyday meal rotation.

Greek Kale and Quinoa Salad

This salad combines some of my favorite flavors! First, there's Greek salad, made with one of my all time favorite greens, dinosaur kale! Then, there's a hearty quinoa base that makes this great material for a bowl. In my opinion, this combo just can't go wrong. 

Ingredients: 

1/4 cup quinoa

1 cup kale, ribs removed and chopped 

1/2 English cucumber, peeled and sliced

1/4 cup feta cheese, dairy or non-dairy

10 pitted kalamata olives

10 grape tomatoes

Ginger lemon salad dressing

2 Tbs Honey Citron Ginger Tea

1 Tbs Dijon mustard

2 Tbs lemon juice

1/4 cup Extra Virgin Olive Oil

Directions: 

Bring 1 cup of water to boil in a medium saucepan. Add the quinoa. Reduce to a simmer, cover, and cook for about 15 minutes, until the quinoa grains begin to burst. Drain any remaining water and let cool. 

Massage the kale for about 1 minute, until it begins to turn glossy. Mix the quinoa, kale and remaining ingredients along with 1 Tbs of the ginger lemon salad dressing. Save the remaining dressing for another salad. Serve and enjoy.

Serves 2

Stealthy Cooking Tip: I like using this ginger lemon tea from Costco for many more things than tea. It makes a great base for salad dressings, just like this one. 

Early Summer Salad

Here's a salad that makes use of the fresh vegetables that can still be found in the market in early summer. Not to worry if you can't find some of them, just substitute with another vegetable that is in season. 

Ingredients:

1/2 cup fava beans

1/2 cup quartered kumquats

1/4 cup thinly sliced celery

1/4 cup chopped mint leaves

1/4 cup chopped and massaged kale leaves

1/2 cup baby arugula

2 green onions, bulbs and greens thinly sliced

4 Tbs balsamic orange salad dressing

Directions: 

I always forget how delicious fava beans are! Prepare them by popping the beans from their husks. Bring a small pan of water to a boil. Drop in the fava beans and boil for one minute. Drain and rinse under cold water. Pop the fava beans from their inner skin. Mix the vegetables together with the greens. Top each serving with green onions and 1 tablespoon of the dressing.

Serves 4

Stealthy Cooking Tip: Here's some substitution ideas. Substitute edamame, garbanzo beans, or green beans for the fava beans. Use mandarin or regular orange slices in place of kumquats. Use fennel instead of celery. Replace the mint with either fresh basil or parsley. Use mixed greens for the combination of kale and arugula. 

Brussels Sprouts Salad with Kale

Brussels sprouts are still available here, but not for long. So, it's time for one of my last fresh brussels sprouts salads of the season. Here's one of my favorites. It includes kale, which I'm getting from the garden. I planted it last fall, and it's ready now. 

Ingredients: 

1 cup thinly sliced Brussels sprouts

1 cup Kale, ribs removed and thinly sliced 

1 pear, cored and thinly sliced

2 Tbs pomegranate arils

2 Tbs pecans

2 Tbs pomegranate dressing

Directions: 

Toss the sprouts together with the kale and pear. Top with the arils and pecans. Drizzle the dressing over the top. 

Serves 2 generously or 4 as a small side salad.

Stealthy Cooking Tip: Enjoy produce while it's fresh, and most likely, locally grown. It will definitely taste better and will help support your local growers!

Asian Cabbage Slaw

This recipe was born out of a desire to have an Asian type of salad with Pad Thai. All I had in the frig was some cabbage ... and here is a remarkably delicious result. While I haven't encountered too much cabbage in Thai cooking, it is frequently used in Vietnamese cooking, so I knew (or at least hoped) the flavors would meld well with Thai food. The dressing replicates dressings used for salads throughout Southeast Asia.

Ingredients: 

1/4 head cabbage, thinly sliced

2 carrots, peeled and grated on the large side of a box grater

1/2 shallot, thinly sliced

1/4 cup mint, chopped

1/4 cup cilantro, chopped

Dressing:

2 Tbs lime juice

1 Tbs water

4 tsp brown sugar

1 Tbs fish sauce

1 Tbs rice vinegar

1/4 tsp sea salt

1/8 tsp red chili flakes

Directions: 

Mix the salad ingredients together in a medium bowl. Mix the dressing ingredients together in a small bowl, then pour the dressing over the salad. Enjoy!

Serves 4

Stealthy Cooking Tip: As an added bonus, the cabbage and lettuce stay nice and crunchy, even after the dressing is poured on, so feel free to make this salad ahead of time, then just refrigerate until ready to eat. I initially made much more than we could eat at one meal, and can attest that it even stays crunchy the next day!

Caribbean Salad

This beautiful salad is equally at home on the holiday table or with a Caribbean style meal. It somehow reminds me of holidays with the red and green of the pomegranate arils and the pistachio nuts, and also reminds me of the warmth of the Caribbean with the pineapple. Whichever type of meal you decide to serve this with, it's sure to please both the palate and the eye. 

Ingredients: 

1 cup salad greens

1/2 cup pineapple pieces

1/2 cup orange slices

1/2 cup pomegranate arils

2 Tbs pistachio nuts

4 tsp salad dressing

Directions: 

Mix the salad greens with the fruit. Toss with the dressing, then top with nuts. 

Serves 2

Stealthy Cooking Tip: Please both the eye and the palate. Food that is beautiful to the eye inspires the diner to eat and enjoy. Salads have so much going for them! This one has a mix of green vegetables (the lettuce mixture) along with fruits and nuts. You'll notice that this recipe goes easy on the dressing. The oils in dressings are certainly part of a healthy diet, as every body needs some oil to help absorb vitamins. We just don't need lots of oil! Use dressings made with healthy oils - either extra virgin olive oil or canola oils. Both of those oils have the fats necessary for vitamin absorption but lack the saturated fats that are less healthy. 

Paella Salad

  

It's so hot here in Sacramento - it was 116F a couple of days ago. All I want to eat are cold salads - but salads that have some interest. Here's a salad based on the ingredients in Paella, but it's cold and delicious!

Ingredients:

1 chicken thigh, cut into 1 inch cubes

8 small scallops, shrimp, or mussels

1 link andouille sausage, thinly sliced

1 Tbs olive oil

1 shallot, chopped

1 clove garlic, minced

1 tsp dried oregano or 1 Tbs fresh oregano

for the salad:

1 cup mixed salad greens

1 cup arugula

1/2 cup thinly sliced sugar snap peas

1/2 cup thinly sliced celery or fennel

1/4 cup thinly sliced green onion

for the vinaigrette:

1/4 cup red wine or sherry vinegar

1 lemon, juice one half, cut the other half cut into wedges for garnish

2 Tbs. honey

1 tsp mustard (whole grain preferred)

1 tsp paprika

1/4 tsp oregano

1 pinch cayenne (optional)

1/4 cup extra virgin olive oil

Directions: Prepare the chicken, scallops, and sausage. Heat the olive oil in a nonstick skillet. Add the shallot and garlic and cook until the shallot begins to soften, about 2 minutes. Add the oregano, then the chicken. Remove the chicken when cooked, usually just a few minutes. Add the scallops to the pan and cook until just opaque, about 3 to 5 minutes. Remove the scallops and add to the chicken. Add the sausage to the pan and cook. Remove the cooked sausage from the pan, placing it on paper towels to drain, and allow to cool. Mix the salad greens with the vegetables in a large salad bowl. Make the vinaigrette by mixing the vinegar with the juice of 1/2 lemon, the honey mustard and the spices. Drizzle in the olive oil, mixing as it is added. Add the cooled chicken, seafood, and sausage to the salad, then toss with two tablespoons of the dressing. Add salt and pepper as desired. Serve, with lemon wedges on the side.

Serves 2 generously

Stealthy Cooking Tip: As you can see, I added some shishito peppers on the side - they just looked so festive with this Spanish inspired dish. If you need more substance with your salad, simply add 1/2 cup of Spanish Rice to each serving. You can find microwavable Spanish Rice by Seeds of Change that is ready in 90 seconds, so it won't heat up your kitchen too much!

Caribbean Salsa

Sometimes I just want something fresh, reminding me of the sunshine of warmer climes - like a salsa with pineapple! Here's what I came up with, and it's definitely a reminder of warm places like Mexico, Hawaii, or, well, anywhere in the Southern Hemisphere now or the Northern Hemisphere in summertime. I paired it with a Mexican themed main dish and found that it helped to warm me up during the cloudy and cold days of winter. 

Ingredients: 

1 mango

2 spears fresh pineapple

1/2 cup chopped red pepper

1/2 cup chopped sweet onion

1 clove garlic, minced

2 Tbs. lemon juice

2 Tbs. chopped cilantro

Directions:

Peel the mango, remove the pit, and chop the flesh. Add the chopped mango, along with the remaining ingredients to a bowl. Mix and serve. 

Serves 4 as a side or condiment

Stealthy Cooking Tip: Salsa made with fruit is an excellent way to add fruits to your diet. When served as a side dish with a main meal, salsa can add an additional serving or two of fruit! Now, that's stealthy!

Dragon Fruit Salad

I found this red dragon fruit in my quest for new fruits and vegetables. True, I was in Hawaii, on the tropical paradises where this fruit grows. I've seen it since in Sacramento, though I have to admit the fruits I saw weren't as large or gorgeous as these were. Dragon fruit has either red or white flesh, however both are speckled with black, edible seeds. While I've red that the white fleshed fruit is sweeter, it's been my (limited) experience that the red fruit is the sweeter of the two. They look the same on the outside, so I had to rely on the tags at the market to differentiate the two. If you're lucky enough to find one of these at your store, go ahead and pick it up. It's marvelous!

Ingredients: 

1/2 dragon fruit

1/2 cup cut fresh pineapple

1/4 cup fresh blueberries

1/4 cup fresh raspberries

Directions: 

Scoop the flesh out of one half of the dragon fruit, and cut into 1/2 inch dice. Cut the pineapple into approximately the same size. Add the blueberries and raspberries. Toss to combine and serve. 

Serves 2 generously

Stealthy Cooking Tip: I also prefer the red dragon fruit because of its jewel tone color. First, it's SO pretty! Also, remember that tale about eating the rainbow? Darkly colored fruits and vegetables usually tend to have more vitamins and minerals. Red dragon fruit is high in vitamin C, and all those tiny seeds make it high in fiber, too. One note, the red flesh will stain - your hands, your cutting board, or your clothes - so take care! 

Spring Fling Salad

Spring is back! The temps are in the 70s, which means asparagus spears are popping up, alongside ripening sugar peas, radishes, and more. Here's my take on a salad which combines many of my favorite flavors of spring. I've added a little pizzazz with some mint - it's a nod to the Thai and Vietnamese way of using herbs as salad greens. 

Ingredients:

1/4 cup fava beans, husked, blanched, and shelled

1/2 cup sugar peas, blanched for 1 minute, then shocked with cold water

8 spears asparagus, cut into 2 inch lengths, blanched for 1 minute, then shocked with cold water

2 radishes, thinly sliced

1/4 cup feta or dairy free feta, crumbled

3 cups salad greens

1/4 cup mint leaves

honey lemon salad dressing

1 lemon, sliced

Directions: Fill a medium size sauce pan half full with water, then heat over medium high heat until the water comes to a boil. Drop in the husked fava beans and blanch for one minute. Remove the fava beans with a slotted spoon and drop into cold water to stop the cooking. Add the sugar peas to the boiling water,  blanch them, then drop into cold water. Finally, add the asparagus, blanch, and cool. Slice the radishes. Divide the lettuce between four salad plates. Mix in the beans, peas, asparagus, and radishes. Top with feta and mint, then pour about 1 tablespoon of dressing over each salad. Add a lemon slice on the side. 

Serves 4

Stealthy Cooking Tip: I used many vegetables from my garden, but spring vegetables are also available at farmer's markets and grocery stores. Use vegetables that are in season for the freshest taste. To make this dairy free, I used Violife Just Like Feta, a vegan, plant based substitute that I find delicious. 

Mango Orange Salad

I had a salad similar to this at a wonderful restaurant in Santa Fe, New Mexico. It was beautiful to look at, light and refreshing, and a beautiful foil to our not so light meal!

Ingredients:

1 mango, peeled, cored, and sliced
1 orange, peeled, cut in half, and sliced
several basil or mint leaves
sprinkling of chili powder

Directions: Alternate the slices of mango and orange, top with the herb leaves, then shake the pepper down the middle of the fruit slices. Serve as a side dish or a salad.

Serves 2

Stealthy Cooking Tip: Use your favorite chili pepper. It can be mild, with slight heat, or full on hot and spicy. Just make sure you like it before you dress your mango orange salad with it!

Spanish Salad

As many of you know, I travelled to southern France several months ago, and had a brief but intense love affair with all foods and flavors European. While I didn't visit Spain, upon my return to California, I saw a relative who lives in Barcelona. She made this fabulous salad. She told me that a bistro near her home in Barcelona serves this salad at lunch, where she enjoys it al fresco. What a wonderful way to enjoy the foods and flavors of Spain and enjoy an afternoon!

Ingredients:

2 slices Spanish ham or prosciutto, cut into small pieces
1/2 cup cooked garbanzo beans (I use canned)
1/4 cup roasted pine nuts
1/4 cup dates (about 4) pitted and diced
2 cups arugula
1/4 cup crumbled feta cheese (optional)

1 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
large pinch of sea salt
several grinds of pepper

Directions:

Heat a small skillet over medium heat. Add the prosciutto and cook for 1 or 2 minutes, just until the prosciutto begins to brown. Remove from the heat and add to a bowl. Rinse the garbanzo beans, then add them to the bowl with the prosciutto. Add the pine nuts, dates and arugula and toss. Mix the vinegar and oil together with the salt and pepper. Pour the dressing over the salad and serve.

Serves 2

Stealthy Cooking Tip: This is the recipe to use your best balsamic vinegar and olive oil. You can buy small bottles of better vinegars and oil, then save them for recipes where they shine. This is also a recipe that will benefit from a good tasting sea salt and freshly cracked pepper. I used salt I bought in France (though I've seen the same salt on the shelves to gourmet grocery stores right here in Sacramento!). However, don't worry if you don't have a "special" vinegar, oil, salt, or pepper. This recipe will still taste amazing with your everyday ingredients!

Summer Salad

Early summer brings so many fresh vegetables! Early green beans, along with peas and herbs, tossed with some sweet spinach makes for a remarkable mixture. Add an egg to mix in with the dressing, and you'll know that summer has arrived. This recipe is inspired by an herb salad in Cooking Light magazine, one of my go to places for meal inspiration. 

Ingredients:

1/2 cup frozen shelled edamame
1/4 cup frozen or fresh green peas
1 cup water
1/2 cup haricots verts or green beans
1 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh parsley
2 Tbs. salad dressing (lemon or balsamic)
3 slices prosciutto
2 cups baby spinach
8 grape tomatoes
1 cup water
1 tsp cider vinegar
2 fresh eggs
pinch of salt
grind of pepper

Directions: Place the edamame and the peas in a microwave safe container and cook on high for 1 minutes. Stir and cook an additional minute. Bring one cup of water to a boil in a saucepan. Add the haricots verts and cook for about three minutes, until crisp tender. Drain. Heat a skillet over medium heat. Cut the prosciutto into pieces, then cook until crisp. Remove from the pan. Add 1 cup of water to the skillet, along with 1 tsp of cider vinegar. Bring to a simmer. Mix the salad while the water is coming to a boil. Mix the edamame and peas together with the green beans. Add the fresh herbs to the salad dressing, then pour the dressing over the bean and pea mixture. Mound the spinach on plates, top with prosciutto, tomatoes, and bean mixture. Mix together on the plate. Gently crack the eggs into the skillet and cook for about 1 minute. Add salt and pepper to the yolk area of the eggs, cover and continue to simmer for an additional minute. Uncover and check to make sure the egg whites are cooked, and the yolk is still runny. Top each salad plate with an egg. I like to serve this with a side of toast. 

Stealthy Cooking Tip: Haricots verts are simply French style green beans. They are a little thinner than regular green beans, which means they cook more quickly. They also are more tender than regular green beans, and have a milder flavor. I've found that some people who don't like green beans will like haricots verts. That said, do use their French name! The name sounds as different as the taste!

Watercress Salad with Avocado and Pomegranate

Watercress is a peppery tasting salad green with smallish leaves and long stems. It's tangy taste pairs well with the calm nature of avocado and the sweet bite of pomegranate arils (seeds). Try it with this sweet and tangy dressing and your taste buds will be transported.

Ingredients:

2 cups watercress
1 cup arugula (or baby spinach)
1/2 ripe avocado
1/4 cup pomegranate arils

for the dressing:

2 Tbs rice vinegar
1 tsp soy sauce
2 Tbs extra virgin olive oil
1 tsp honey
1 tsp grated onion
2 Tbs grated hard pear

Directions: Mix the salad ingredients together and pile on 2 salad plates. Mix the dressing ingredients together, shake well, then drizzle about 1 tablespoon of dressing on each salad plate. Serve.

Serves 2

Stealthy Cooking Tip: Watercress is a storehouse of many phytonutrients. It's a great source of Vitamins C, K, and A.