Watercress & Mint Salad with Walnuts

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 8

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  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 large garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 pound watercress, stemmed
  • 2 cups fresh mint leaves
  • 2 cups walnut halves, toasted
  • Seeds from 1 large pomegranate

How to make this recipe

  1. In a small skillet, toast the cumin and coriander over moderate heat until fragrant, about 30 seconds. Transfer the spices to a small bowl to cool. Stir in the olive oil, lemon juice and garlic and season with salt and pepper.

  2. In a large bowl, toss the watercress with the mint, walnuts and the dressing. Sprinkle the pomegranate seeds over the salad and serve.

Contributed By Published December 2002

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