Rae Udy

RECIPES: Toots’ Watercress Sandwiches, Watercress with Balsamic Vinaigrette, Whole Grain Croutons

By Rae Udy

When the first signs of Spring arrive I always think of the adventures of the watercress weekend.
My Grandma Toots, Elizabeth Thomas Kent, knew of a secret stream in the woods near her old homestead in Southern Idaho that brimmed with fresh watercress each year.
I don’t know how the tradition started but my mom remembers her Grandmother gathering watercress at the same spot every year. This annual fun was for the girls only and we all eagerly hiked to the magic meadow with picnic baskets, thick quilts to lay around on and thermos jugs full of cold drinks.
The crisp, green watercress hugged the shores of the river and reached over the water to float on the surface. It didn’t take much to harvest the tasty green treat and soon we were having delicious sandwiches or salads along the waters edge.
Watercress is an excellent source of vitamin A. The recommended daily value is 3000 IU and watercress contains 4530 IU in one cup. It is also a great source of vitamin K, B1, B3 and vitamin C.
Watercress can be found in the fresh herb section of major supermarkets or health food stores. If you have a green thumb you can try growing your own watercress by buying seeds or plants to grow near water. A backyard pond would be the ideal place for planting.
Source:
www.watercress.com/pages/watercress/nutrition.htm

Grandma Toots doing what she loved the most; cooking and camping. Photo taken at Yellowstone Park in 1962 with me, my sister JoAnn and Mom hiding in the background behind Grandma.

TOOTS’ WATERCRESS SANDWICHES
1 cup fresh watercress
3 ounce package low-fat cream cheese or vegan soy cream cheese
1 large cucumber, peeled and sliced paper thin
8 slices whole grain bread
Wash and dry watercress. Spread cream cheese evenly on four slices of bread. Layer thin slices of cucumber on cheese and cover with watercress. Top with remaining bread slice. Remove crusts, if desired. Slice in halve and halve again to form four triangles. Great as tea sandwiches or appetizers. Yields 16 pieces.

WATERCRESS SALAD WITH BALSMAIC VINAIGRETTE
1 bunch watercress
1 head romaine lettuce
½ (one-half) head iceberg lettuce
2 green onions with tops, chopped
1 cup cherry tomatoes, halved
Dressing:
2 Tablespoons balsamic vinegar
¼ (one-quarter) cup olive oil
3 Tablespoons orange juice
1 Tablespoon prepared mustard
Salt and pepper, as desired
Combine watercress, romaine and iceberg lettuce and toss in large salad bowl. Sprinkle with chopped onions and halved tomatoes and set aside. In a small jar with tight-fitting lid, combine vinegar, olive oil, orange juice, mustard and spices. Shake until mixed well. Pour over prepared salad when ready to serve. Toss gently and serve topped with croutons. Yields four servings.

WHOLE GRAIN CROUTONS
4 slices whole grain bread, day old is best
1 Tablespoon olive oil
½ (one-half) teaspoon garlic powder
½ (one-half) teaspoon salt
Slice crusts off bread and cut into small one-half inch cubes. Toss the bread with olive oil and season with garlic powder and salt. Spread on dry cookie sheet in a single layer and bake in a preheated 300 degree oven for about 15 minutes or until cubes begin to brown. Remove from oven and cool. Store in airtight container until ready to top salads or soups. Yields about two cups croutons.