Best 7 Wilted Watercress Salad Recipes

Wilted watercress salad is a delightful and healthy dish that can be enjoyed as a refreshing side dish or a light main course. Made with fresh, tender watercress, this salad offers a slightly peppery flavor that pairs well with a variety of dressings and toppings. Whether you prefer a simple vinaigrette or a creamy dressing, there are endless possibilities for creating a delicious and satisfying wilted watercress salad.

Let's cook with our recipes!

SIMPLE WATERCRESS SALAD

Simple Watercress Salad image

White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Ingredients

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)

Steps:

Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.

CLASSIC WILTED LETTUCE SALAD

Classic Wilted Lettuce Salad image

When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 bacon strips, cut up
1/4 cup white vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 to 10 cups torn leaf lettuce
1 hard-boiled large egg, chopped

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

WILTED LETTUCE SALAD

Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories Salad Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

WILTED WATERCRESS SALAD

Wilted Watercress Salad image

When I was a girl growing up in Iowa, our whole family picked watercress. I modified my sister's recipe for spinach with hot bacon dressing to come up with this lovely, satisfying salad. The sweet dressing and crunchy bacon pieces really dress up plain watercress. It is a treat.-Judith Saeugling, Sun City, Arizona

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 cups watercress
4 green onions, thinly sliced
5 bacon strips
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce

Steps:

In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

Nutrition Facts :

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Wilted Watercress Salad With Trout-Potato Fritters image

Provided by Molly O'Neill

Categories appetizer

Time 40m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
1/3 cup bread crumbs
1 teaspoon olive oil
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 781 milligrams, Sugar 1 gram, TransFat 0 grams

WILTED WATERCRESS

Wilted Watercress image

Provided by Martha Stewart

Number Of Ingredients 2

Ingredients

4 bunches watercress
2 tablespoons olive oil

Steps:

Trim large stems from watercress and discard. Wash and leave slightly wet.
In a saucepan, heat oil over medium heat. Add watercress and saute until wilted, about 5 minutes. Serve immediately.

WILTED WATERCRESS WITH GARLIC

Wilted Watercress with Garlic image

Provided by Andrea Reusing

Categories Wok Garlic Side Stir-Fry Low Carb Low Cal Dinner Lunar New Year Healthy Watercress Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

Ingredients

2 tablespoon corn oil
12 garlic cloves, peeled and smashed
4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
1 1/2 teaspoon kosher salt
1/4 cup chicken stock or reduced-sodium broth

Steps:

Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
Serve with garlic cloves arranged on top.

Tips:

To ensure the watercress is fresh, look for leaves that are bright green and crisp.
If you can't find watercress, you can substitute arugula or baby spinach.
Don't overcook the watercress. It should be wilted, not soggy.
Use a light hand with the dressing. You don't want to overpower the delicate flavors of the watercress.
Serve the salad immediately. It's best when it's fresh.

Conclusion:

Wilted watercress salad is a delicious and healthy side dish that's perfect for any occasion. It's light, refreshing, and packed with nutrients. So next time you're looking for a quick and easy salad, give this one a try. You won't be disappointed.