Recipes and Cooking Sharp and Sweet Green Salad Be the first to rate & review! Jalapeno chile pepper and watercress add a peppery bite to this easy salad. A touch of sweetness provided by kiwifruit and cucumber counteracts the zing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Start To Finish Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 recipe Lime-Pepper Dressing, below 4 cup torn butterhead (Boston or Bibb) lettuce 1 cup fresh watercress sprigs ¾ cup fresh cilantro sprigs 1 small, or 1/2 large cucumber, cut into bite-size sticks 1 baby bok choy, separated into leaves or 2 stalks bok choy, cut into bite-size sticks 2 kiwi fruit, peeled, halved, and sliced or 1 cup sliced strawberries (optional) Lime-pepper Dressing ⅓ cup rice vinegar ½ Anaheim pepper (1/4 cup), or 1 jalapeno, seeded and finely chopped 3 tablespoon olive oil 1 teaspoon lime peel, finely shredded ½ teaspoon sugar ¼ teaspoon salt ¼ tablespoon freshly ground black pepper 1 tablespoon chopped fresh herb (cilantro, basil, mint, or parsley) Directions Prepare Lime-Pepper Dressing; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with Lime-Pepper Dressing; toss to coat. Serve immediately. Makes 6 side-dish servings. Lime-pepper Dressing In screw-top jar combine vinegar ; Anaheim or 1 jalapeño; olive oil; and 1 teaspoon finely shredded lime peel. Add sugar, salt, and black pepper. Cover; shake well. Refrigerate until ready to use. Stir in 1 to 2 tablespoons chopped fresh herb (cilantro, basil, mint, or parsley) before serving. * Because chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If bare hands touch the chile peppers, immediately wash them well with soap and water. Rate it Print Nutrition Facts (per serving) 104 Calories 7g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 104 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 200mg 9% Total Carbohydrate 8g 3% Total Sugars 4g Protein 3g Vitamin C 86.2mg 431% Calcium 181.7mg 14% Iron 2.2mg 12% Potassium 610mg 13% Folate, total 133.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.