This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 bunch | watercress, packed leaves | 120 g | |
3/4 cup | mayonnaise | 180 g | |
4 tsp | Dijon mustard | 20 g | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 pinch | salt | 0.1 g |
A blender or food processor will be very useful to prepare this recipe.
per 1 serving (30 g)
Amount % Daily Value |
Calories 110 |
Fat 12 g 18 % |
Saturated
1.8 g
9 % |
Cholesterol 10 mg |
Sodium 110 mg 5 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 0 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 0 g |
Vitamin A 10 % |
Vitamin C 8 % |
Calcium 1 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Fats | 2 ½ |