Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette

This is a lovely, refreshing salad. It's hearty enough to serve as a meal on its own, but also works well as a refreshing side salad.

One year ago: Fettuccine with Figs, Rosemary, and Pancetta
Two years ago: Bagel, Egg, and Spinach Red Lentil Soup

Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette (from Raising the Salad Bar)

Ingredients
1 1/2 cups cooked chickpease
1 roasted red bell pepper, diced (I used raw)
1 mango, peeled and cut into 1/2" dice
1 cucumber, peeled, halved, seeded, and cut into 1/2" dice
1 bunch watercress (2 cups), washed and dried, large stems removed, roughly chopped
Lime-Curry Vinaigrette
2 1/2 tbsp fresh lime juice
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp honey or brown sugar
4 tbsp canola oil (I used sunflower)
salt and pepper

1. In large bowl, combine chickpeas, red pepper, mango, and cucumber.
2. In a medium bowl, whisk together lime juice, curry powder, ginger, honey, oil, salt, and pepper.
3. Add watercress and dressing to chickpea mixture, toss to combine, and serve.

Watercress, Endive, and Blue Cheese Salad

I knew the combination of endive and blue cheese was good, but this makes it even better. A simple, but elegant salad!

Watercress, Endive, and Blue Cheese Salad (from Radically Simple)

Ingredients
2/3 cup walnut halves
3 large heads endive, about 340g
2 small bunches watercress
1/4 cup walnut oil
4 tsp rice vinegar
110g St. Agur or creamy Danish blue cheese

1. Lightly toast walnuts in small skillet until fragrant, 2 minutes. Transfer to bowl and let cool.
2. Trim bottoms of endive, cut in half lengthwise, separate leaves, and place in large bowl.
3. Remove stems from watercress and discard. Wash leaves, dry, and add to bowl.
4. Add oil and vinegar and toss.
5. Add walnuts and crumble in cheese. Toss. Add salt and pepper.