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Watercress & Mint Salad with Walnuts

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 2 teaspoons ground cumin
  2. 2 teaspoons ground coriander
  3. 1/2 cup extra-virgin olive oil
  4. 1/4 cup fresh lemon juice
  5. 2 large garlic cloves, minced
  6. Salt and freshly ground pepper
  7. 1 pound watercress, stemmed
  8. 2 cups fresh mint leaves
  9. 2 cups walnut halves, toasted
  10. Seeds from 1 large pomegranate
  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.
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