Watercress and Mango Salad

This is the salad recipe that we made in our cooking class on the cruise.

Oh, and did I mention that my version of this salad won first place? (Another bottle of champagne!)

There were four of us assigned to the salad portion of the menu in our cooking class and I think I won first place because I was the only one who "tossed" it.

I wasn't trying to win the contest, I was making it the way I would make it at home. I like salads when all the flavors are mixed together so you get a taste of everything. I guess the two chefs judging the salads think the same way.

I've made this salad twice already since we've been home from the cruise. Lauren actually had a mango in the fruit bowl when we got home and I immediately made this salad for our first dinner home. Of course, you can do all kinds of versions and instead of watercress, I used the Spring Mix that was in the refrigerator.

If you use watercress, Chef Raul explained how to cut off the roots of the watercress in our cooking class.

Basically, you take the bunch of watercress and cut it in half and discard the roots. The recipe says to "remove the roots from the watercress and wash well in a colander." Chef Raul removed the roots in about 2 seconds. Easy. Since I've been home, I've used honey instead of peach puree for the dressing to make a "honey-mustard" type dressing that really compliments this salad. I don't even buy bottled salad dressing anymore because homemade tastes so much better. If I'm too lazy to make homemade, we've been using this straight high quality balsamic vinegar that I got for a housewarming gift from a dietitian friend of mine. We just leave it on the counter because the bottle is so cute and we use it so much.

I've been back to the store to get a refill once so far.

They have the balsamic vinegar in bulk so you can refill your same bottle. The shop is called Oil & Vinegar located at Bellevue Square (my favorite shopping mall). They have multiple locations around the country. (Maybe in a mall near you?)

When you can get oil and vinegar that is this good, you won't ever need to buy bottled salad dressing again.

Serves 4-6

1 bunch watercress (or other lettuce greens will work well)
1 mango, diced
1 red onion, cut into julienne
1 red bell pepper, cut into julienne
1/2 cup cilantro, chopped
4-6 Tbsp. Peach Vinaigrette (recipe below)

I've added these optional items in the salad and they work well, too.

cucumber, peeled and sliced
cherry tomatoes, sliced in half
avocados, peeled and sliced

1. Remove the roots from the watercress and wash well in colander.

2. Place lettuce in a mixing bowl adding mango, onion, bell pepper, cilantro, salt, pepper and vinaigrette and toss lightly until coated well.

3. Plate and serve.

Peach Vinaigrette

Makes about 2-1/4 cups

3 Tbsp. peach syrup (made by pureeing a fresh peach)

( or honey for a "honey-mustard" type dressing)

2 Tbsp. Dijon mustard

2 Tbsp. sugar

2 Tbsp. lemon juice

3 Tbsp.white balsamic vinegar

1/4 tsp. kosher salt

1-1/2 cup olive oil

1. Put in a blender (or whisk together) the syrup, mustard, sugar, lemon juice, vinegar, and salt; cover and process until blended.

2. While processing, gradually add oil in a steady stream until emulsified and creamy.

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