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Watercress and Tofu Salad

Watercress and Tofu Salad Recipe

This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well.
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Prep Time 30 mins
Course Appetizer
Cuisine Asian
Calories 131.4 kcal

Ingredients
  

  • 2 bunches watercress, cut to 3-inch pieces
  • 1 (10 ounce) package tofu, cut to 1-inch blocks
  • 1 (6 ounce) light chunk tuna in water, flaked
  • 1 medium tomatoes, diced into 1/2-inch pieces

Oriental Salad Dressing

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon gingerroot, finely grated
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sugar

Instructions
 

  • Drain tofu on paper towels in refrigerator for at least 1 hour.
  • After tofu is drained, cut into 1" blocks.
  • Heat pot of lightly salted water.
  • Cut 2 inches off bottom of watercress and discard.
  • Cut watercress into 3" pieces.
  • When water comes to boil, add cut watercress and parboil for 30 seconds.
  • Drain and cool in ice bath.
  • Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
  • Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
  • Drizzle with Oriental Salad Dressing at time of serving.

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Nutrition

Serving: 181gCalories: 131.4kcalCarbohydrates: 5.1gProtein: 18.1gFat: 4.8gSaturated Fat: 0.7gCholesterol: 12.8mgSodium: 1161.7mgFiber: 0.9gSugar: 2.7g
Keyword < 30 Mins, Asian, Beginner Cook, Brunch, Easy, Inexpensive, Low Cholesterol, Salad Dressings, Vegetable, Very Low Carbs
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