By: EatingWell

Servings: 4

Yield: 4 servings, about 1 cup each

Total Time: 15 minutes

Prep Time: 15 minutes

Recipe Description:

Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a
simple lemon vinaigrette for a stunning first-course salad.

Recipe Ingredients:

1. 3/4 teaspoon freshly grated lemon zest
2. 2 tablespoons lemon juice
3. 1 tablespoon extra-virgin olive oil
4. 1/4 teaspoon salt
5. 4 cups watercress, tough stems removed
6. 2 hard-boiled eggs (see Tip), grated through the large holes of a box grater
7. 1/2 cup fresh corn kernels
8. 2 heads Belgian endive, trimmed and leaves separated
9. Freshly ground pepper to taste

Recipe Steps:

1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress,
   egg and corn; toss to combine. To serve, arrange about 6 endive leaves
   on each salad plate in the shape of a star and top with about 1 cup of
   the salad. Season with pepper.

Recipe Tips & Notes:

1. Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover
   with water. Bring to a simmer over medium-high heat. Reduce heat to low
   and cook at the barest simmer for 10 minutes. Remove from heat, pour
   out hot water and cover the eggs with ice-cold water. Let stand until
   cool enough to handle before peeling.

Recipe Nutrition:

Per serving:
136 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat);
106 mg cholesterol; 14 g carbohydrates; 8 g protein; 9 g fiber; 250 mg
sodium; 1011 mg potassium

Nutrtion Bonus: Vitamin A (140% daily value), Vitamin C (60% dv), Potassium (29% dv), Calcium (20% dv), Iron (15% dv).

0 Carbohydrate Servings

Exchanges: 2 vegetable, 1/2 medium-fat meat, 1 fat