Added to shopping list. Go to shopping list.
Ingredients45 m servings 669 cals
Original recipe yields 2 servings (2 salads)
- Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
- Whisk Dijon mustard, white wine vinegar, and salt in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
- Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
- Remove ring molds carefully; drizzle remaining dressing over watercress.
Per Serving: 669 calories; 63.4 g fat; 17.3 g carbohydrates; 13.4 g protein; 30 mg cholesterol; 1206 mg sodium. Full nutrition