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Watercress, Yam and Kashi Pecan Salad

Watercress, Yam and Kashi Pecan Salad comes together with Water, Soy Sauce Low Sodium, Fresh Lemon Juice, and Watercress Trimmed. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 3/4 cup
• 1/2 tsp
• 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.

3. 3

   Reduce heat, cover, and simmer 30 minutes.

4. 4

   Turn off heat and set aside to cool and continue cooking.

5. 5

   Chill several hours.

6. 6

   Bake the yam or cook in the microwave.

7. 7

   Set aside to cool.

8. 8

   Chill several hours.

9. 9

   Peel and cut into bite sized pieces.

10. 10

    Sprinkle with a grinding of coarse salt.

11. 11

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

12. 12

    Set aside to cool.

13. 13

    In a medium-size bowl, combine all but the watercres. Chill before serving. Arrange watercress on plates; mound kashi salad on top. About 225

14. 14

    CALS, 21% FF (5.3 g fat)

15. 15

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

16. 16

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

17. 17

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

18. 18

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

19. 19

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

20. 20

    VARIATION: Serve with strips of crispy curry chicken.

21. 21

    A blend of brown and white rice may be substituted.

22. 22

    Taste-tested wtih plain lowfat yogurt.