Watercress and Spinach with Red Bell Peppers and Ginger-Tamari Dressing

Ingredients

• 2 cloves organic garlic
• 1/2 inch ginger root, peeled and sliced across the long fibers
• 8 sprigs cilantro
• 4 small organic green onions, trimmed and coarsely chopped
• 1 tablespoon water
• 1 tablespoon rice wine vinegar
• 1 tablespoon tamari
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• Freshly ground black pepper
• 3/4 pound watercress, washed, stems trimmed and spun dry
• 1/4 pound organic spinach or baby mustard leaves, washed, stemmed and spun dry
• 1 organic red bell pepper, seeded and cut into a 1/4-inch dice

Directions

1. Put the garlic, ginger, cilantro, green onions, water, vinegar and tamari into a blender; process until smooth.
2. Combine the oils and pour them into the blender in a steady stream while the motor is running; blend until emulsified.
3. Season to taste with the pepper.
4. To assemble, toss the watercress and spinach with the dressing.
5. Divide among 4 luncheon-sized plates.
6. Sprinkle each salad with some diced red pepper.