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Watercress Salad With Pickled Quail Eggs

1 fave
Nutrition per serving    (USDA % daily values)
CAL
243
FAT
62%
CHOL
214%
SOD
15%

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Ingredients for 10 servings

2 tablespoons pickling liquid from pickled quail eggs

1 tablespoon dijon mustard

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup vegetable oil

2 tablespoons olive oil

6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded

20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

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