LernerCohen Healthcare
Recipe of the Week
September 25th – September 29th, 2006
Watercress-and-Sprout Salad

Serves 4; 1 cup per serving

2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon sesame oil
4 cups trimmed watercress
1 cup bean sprouts
1 tablespoon sesame seeds, toasted

Combine soy sauce, vinegar, water, and oil in a medium bowl, and stir well with a whisk. 
Add watercress, sprouts, and sesame seeds; toss gently to coat.  Serve immediately. 

Nutrition Facts Per Serving
Calories:  39
Protein:  2.3 g
Carbohydrates: 3.3 g
Fiber: 1.2 g
Total fat:  2.4 g
Saturated Fat:  0.4 g
Cholesterol:  0 mg
Sodium:  258 mg
                        Brought to you by: Gretchen Austin, MSRD