Serves: 4
Total Calories: 108

1 bunch watercress, sprigs only, with thick stems removed, washed and spun dry
4 cups washed and torn lettuce of choice, spun dry
1 medium tomato, seeded and finely chopped
2 tablespoons finely chopped onions
2 tablespoons chopped fresh cilantro
1/2 to 1 , serrano chile kimmy, or jalapeño pepper, minced
3 tablespoons olive oil
1 tablespoon unseasoned rice vinegar
1 teaspoon fresh lime juice
1/2 teaspoon salt, or to taste

In a large nonreactive bowl place the watercress, lettuce, tomato, onion, cilantro, and chile. Stir gently to mix. Add the olive oil, vinegar, lime juice, and salt. Toss to coat with the dressing. Serve cold.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 90

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Caesar Salad
Cantaloupe and Cucumber Salad
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Chicken Salad with Cucumber and Mint
Chicken and Tortilla Salad
Chicken and Vegetable Salad with Chipotle Vinaigrette
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Chickpea and Roasted Green Chile Salad
Chickpea, Tomato, and Pickled Red Onion Salad
Chiles Stuffed with Rice and Shrimp Salad
Chopped Radish Salad
Christmas Eve Salad
Citrus, Jicama, and Watercress Salad
Cold Vegetables in Vinaigrette
Corn and Zucchini Salad with Pork Rinds
Corn, Potato, and Poblano Chile Salad
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Fish Fillet Salad with Avocado-Tomatillo Dressing
Fresh Fava Bean Salad
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Greens with Mango and Sunflower Seeds
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Mango and Poblano Salad with Toasted Pecans
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Mixed Greens and Strawberry Salad
Mixed Vegetable Salad
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Mushroom and Poblano Chile Salad
Octopus Salad
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Papaya Salad
Papaya and Melon Salad with Shrimp
Pickled Ancho Chiles Stuffed with Tuna
Pineapple, Cabbage, and Romaine Salad
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Purslane and Bacon Salad
Red and Green Cabbage Slaw
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Roast Beef Salad
Romaine and Zucchini Salad
Romaine, Orange, and Pomegranate Salad
Salsa Vinaigrette
Scallop, Orange, and Avocado Salad
Scallops and Avocado in Red Pepper Sauce
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Shrimp and Grapefruit Salad
Shrimp and Vegetable Salad
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