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Watercress, Yam And Kashi Pecan Salad

Watercress, Yam And Kashi Pecan Salad is a salads recipe made with Water, Soy Sauce Low Sodium, Kashi Pilaf, Yams Coarse Salt, and Pecans Dry Roasted. About 4 hr 20 min from start to finish for 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 3/4 cup
• 1/2 tsp
• 1 envelope
• 1
• 1/3 cup
• 4
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 1 bunch

Method (preview)

1. 1

   In a medium saucepan, bring the water to a boil over high heat; add the soy.

2. 2

   Stir in kashi. Reduce heat, cover, and simmer 30 minutes. Turn off heat and set aside to cool and continue cooking. Chill several hours.

3. 3

   Bake the yam or cook in the microwave. Set aside to cool. Chill several hours.

4. 4

   Peel and cut into bite sized pieces. Sprinkle with a grinding of coarse salt.

5. 5

   Pan roast in a dry non-stick skillet the pieces of pecan over low heat for about 4 minutes or until they become fragrant.

6. 6

   Set aside to cool.

7. 7

   Onions: chop white part and some green. Chop the cilantro.

8. 8

   In a medium-size bowl, combine all but the watercress. Chill before serving.

9. 9

   Arrange watercress on plates; mound kashi salad on top. About 225 CALS, 21% FF (5.3 g fat)

10. 10

    Notes: * Before untying WATERCRESS, trim bottom 1/2-inch off stems.

11. 11

    Untie and remove any non-dark green or bruised leaves.

12. 12

    Rinse well under cold running water or dip in a deep bowl of water then rinse with the sprayer.

13. 13

    Cut the stems in 1-inch sections, leaving upper leaves intact.

14. 14

    LEFTOVER: Serve the leftover as a filling in pita (pocket bread). VARIATION

15. 15

    Serve with strips of crispy curry chicken.

16. 16

    A blend of brown and white rice may be substituted.

17. 17

    Taste-tested with plain lowfat yogurt.