Watercress Mango Salad

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 up 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.

INGREDIENTS

2  ounces watercress, leaves (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 it and I can make sure all the leaves are covered with the dressing.
 

TIP DU JOUR:
When adding dressing, firstly add half of the dressing, gently toss, then add more as need be. Be cautions not to drown this salad in dressing. Watercress is very delicate although it tastes slightly peppery.