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.
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.
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.
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.