Watercress and Spinach with Red Bell Peppers and Ginger - Tamari Dressing
By Chef Nora Pouillon

  • Ingredients

  • 2 cloves Organic Garlic
  • 1/2 inch Ginger Root peeled and sliced across the long fibers
  • 8 sprig Cilantro
  • 4 small Organic Green Onions trimmed and coarsely chopped
  • 1 tablespoon Water
  • 1 tablespoon Rice Wine Vinegar
  • 1 tablespoon Tamari
  • 1 tablespoon Sesame Oil
  • 2 tablespoon Canola Oil
  • Fresh Ground Black Pepper
  • 3/4 pound Watercress washed stems trimmed and spun dry
  • 1/4 pound Organic Spinach or Baby Mustard Leaves washed stemmed and spun dry
  • 1 Organic Bell Pepper (red) seeded and cut into a 1/4 inch dice

  • Directions

  • Put the garlic, ginger, cilantro, green onions, water, vinegar and tamari into a blender.

  • Process until smooth.

  • Combine the oils and pour them into the blender in a steady stream, while the motor is running.

  • Blend until emulsified. Season to taste with the pepper.

  • To assemble:

  • Toss the watercress and spinach with the dressing.

  • Divide among 4 luncheon size plates.

  • Sprinkle each salad with some diced red pepper.