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Watercress and Arugula Salad with Blue Cheese, Dates, and Almonds

Ingredients (13)

For the dressing:

  • 1 tablespoon plus 2 teaspoons sherry vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons grapeseed or canola oil

For the salad:

  • 5 medium dried Medjool dates, pitted and cut into small dice
  • 1 bunch watercress (about 7 ounces), leaves washed and dried (about 4 cups)
  • 3 ounces baby arugula, washed and dried (about 4 cups)
  • Salt
  • Freshly ground black pepper
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • 1/3 cup whole roasted, salted almonds, coarsely chopped
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Nutritional Information
  • Calories293
  • Fat17.99g
  • Saturated fat4.15g
  • Trans fat0.03g
  • Carbs29.61g
  • Fiber4.01g
  • Sugar23.71g
  • Protein7.76g
  • Cholesterol12.66mg
  • Sodium274.92mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Watercress and Arugula Salad with Blue Cheese, Dates, and Almonds

This elegantly composed salad combines classic flavors and textures: Chewy dates, crunchy almonds, and creamy blue cheese nestle with peppery arugula and watercress. A sweet-tart honey-Dijon dressing pulls it all together.

This recipe was featured as part of our story on How to Troubleshoot Your Salad. For a heartier meal, serve with grilled ribeye.

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Instructions

For the dressing:
  1. 1Place vinegar, honey, mustard, and a pinch each of salt and pepper in a small, nonreactive bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Season with additional salt and pepper as needed.

For the salad:

  1. 1Place dates in a small bowl and add just enough dressing to coat, about 1 to 2 tablespoons. Using your hands, separate the pieces and evenly coat with dressing; set aside.
  2. 2Place watercress and arugula in a large bowl and toss to combine. Drizzle in the remaining dressing and gently toss to evenly coat the leaves. Taste, season with salt and pepper as needed, and toss to combine.
  3. 3Divide greens among four plates. Top each salad with a quarter each of the dates, cheese, and almonds. Serve immediately.
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