Avalanche Organics Watercress Salad with Ginger Dressing

Watercress is rich in minerals, and the first local watercress is a sure sign of spring in the upper Midwest.

Salad:

• 1 bunch watercress, tough stems removed
• 1/2 head red leaf lettuce
• 1 cucumber, thinly sliced

Dressing:

• 2 tablespoons chopped fresh ginger
• 2 teaspoons chopped celery
• 1/2 teaspoon maple syrup
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons toasted sesame seeds
• 1/8 teaspoon white or black pepper
• 1/8 teaspoon celery seed
• 1/2 teaspoon catsup
• 3 tablespoons soy sauce
• 3 tablespoons brown rice vinegar
• 3 tablespoons water

Wash watercress and lettuce by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized peices and place in a large salad bowl. Add cucumber and set aside.

Place ginger, celery, maple syrup, oil, seeds, pepper, celery seed and catsup in blender and blend. Add soy sauce, vinegar and water; blend again until creamy. Before serving, toss salad with 1/4 to 1/3 cup of the dressing. The remainder of the dressing will keep in the refrigerator for at least a week.

Makes 6 servings