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Under 30 Minutes

Under 30 Minutes

Baby Kale and Watercress Salad with Maple Vinaigrette

  • prep: 10 mins
    total time: 10 mins
  • servings: 12
Photography: David Malosh

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Ingredients

  • 1 tablespoon pure maple syrup
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 5 ounces baby kale (about 8 cups)
  • 2 bunches watercress, thick stems removed (about 8 cups)

Directions

  1. Step 1

    Whisk together maple syrup, vinegar, and oil in a small bowl; season with salt and pepper. Just before serving, toss with kale and watercress. Vinaigrette can be made 3 days ahead and stored in refrigerator.

Source
Martha Stewart Living, October 2013

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