Ratings & Reviews
This recipe is...
lower in sodium
lower in carbs
1/3 cup sugar
3 cups fresh watercress
4 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
1. Place the sugar and watercress in a food processor fitted with the blade attachment and process for 1 minute.
2. Add the mustard, lemon juice and vinegar and process until smooth.
3. With the processor running, add the olive oil slowly through the feed tube.
4. Serve as a condiment with fish and seafood. Store covered in the refrigerator for up to 5 days.
Serving Size: 1 tablespoon
Number of Servings: 2
|Fat||2 g||Fiber||0 g|
|Protein||0 g||Saturated Fat||0 g|
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