Calories                 48	Sodium             78.5 mg
Protein                     0.7 g	Cholesterol         0
Total Fat                  0.3 g	Fiber                     1.2 g
Carbohydrates     12.2 g

 Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

I love this salad. It's light, little sweet and sour and 100% fat free. The majority of time to make this salad is taken up by slicing the mango. You can make it with in less than 7 minutes. If you have any dressing left over, use it the next day to make another salad.

This salad is made from only watercress leaves but the stems are absolutely eatable. You can cut the stems into 2 inch pieces and add them in to the salad or use them to make a dip or add to your favorite soup.
 

SERVES 4

INGREDIENTS

2  ounces watercress, leaves (from 1 bag of watercress, most
     stems removed)
1  mango, peeled and sliced into thin slices

2  tbsp apple cider vinegar
1  tbsp honey
1  tbsp Dijon mustard
    salt and freshly ground black pepper

Wash and gently dry watercress leaves and place in a large bowl. Add mango slices.

To a small jar add apple cider vinegar, honey, Dijon mustard and salt and freshly ground black pepper. Shake well so all the ingredients become emulsified.

When ready to serve salad, add dressing and very gently toss everything together. I use my hands to toss this salad because watercress is very fragile and this way I have more control over this process and I can make sure all the leaves are covered with the dressing.