Servings: Makes 12 servings
Ingredients 1/2 cup extra-virgin olive oil1/4 cup balsamic vinegar2 tablespoons chopped fresh basil2 tablespoons chopped fresh chives1 tablespoon minced shallots1 teaspoon Dijon mustard1 clove garlic , minced1/4 teaspoon salt1/8 teaspoon white or black pepper1 pound watercress , tough stems trimmed2 large red tomatoes , cut into bite-size wedges1 large yellow tomato , cut into bite-size wedges1 sweet onion , such as Vidalia, thinly sliced1 large cucumber , peeled, quartered lengthwise and sliced1 red bell pepper , seeded and cut into short strips1 cup radishes , cut into bite-size pieces1/2 cup fresh mushrooms , quartered1/2 cup hearts of palm , cut into bite-sized pieces
Combine the oil, vinegar, basil, chives, shallots, mustard, garlic, salt and pepper in a container with a tightly sealed top (a small canning jar works well). Cover tightly and shake well, until dressing is well blended. Use immediately or refrigerate, covered, until ready to use. Shake well before serving.
In a large bowl, toss the watercress, red tomatoes, yellow tomato, onion, cucumber, bell pepper, radishes, mushrooms and hearts of palm. Drizzle with the vinaigrette and toss to coat.
From the book Patti LaBelle's Lite Cuisine
110 calories, 10 grams fat, 1.5 grams saturated fat, 0 mg of cholesterol, 105 mg sodium, 5 grams carbohydrate, 1 gram fiber, 2 grams protein
Diet exchanges: 1 vegetable, 2 fats or 0 carbohydrate choices