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Beef, Watercress, and Peach Salad

Beef, Watercress, and Peach Salad With Lime Vinaigrette
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Serves 4| Hands-On Time: | Total Time:


  1. In a large bowl, combine the watercress, cucumbers, peaches, and beef; set aside.
  2. In a small bowl, combine the lime juice, sugar, and ½ teaspoon salt and whisk until dissolved. Add the garlic, ginger, and ¼ teaspoon pepper.
  3. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.
  4. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 568Calories From Fat 319
  • Fat 36g
  • Sat Fat 7g
  • Cholesterol 81mg
  • Sodium 370mg
  • Protein 45g
  • Carbohydrate 19g
  • Sugar 12g
  • Fiber 3g
  • Iron 4mg
  • Calcium 227mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Refrigerator
The salad and the vinaigrette can be refrigerated separately for up to 1 day. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.