Warm Watercress portabello salad

Recipe

1 large portobello mushroom chopped

1/2 cup chopped red onion

2tbsp vinegar

1/4 cup olive oil

1 bunch watercress

2 baby carrots cut in haft vertically 

4 whole walnuts

Salt and black pepper to taste

1 chopped garlic

Direction:

In a medium bowl combine portobello, onion, garlic, carrots, salt, pepper, 2tbsp olive oil and vinegar marinate for 4 hours or overnight. In a medium skillet combine vegtables with remaining olive oil on medium heat. Stir vegetables cover for five minutes or until tender, then add the walnuts and stir for a few minutes. Serve warm vegtables on a bed of watercress, top with the juices of the vegetables. Serve at room temperature. This recipe was awesome!!!!!! :)

Health benefits:

See the table below for in depth analysis of nutrients:

Watercress (Nasturtium officianale), fresh, 
raw leaves, Nutrition value per 100 g. 
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	11 kcal	<1%
Carbohydrates	1.29 g	1%
Protein	2.30 g	4%
Total Fat	0.10 g	0.5%
Cholesterol	0 mg	0%
Dietary Fiber	0.5 g	1%
Vitamins
Folates	9 µg	2%
Niacin	0.200 mg	1%
Pantothenic acid	0.310 mg	6%
Pyridoxine	0.129 mg	10%
Riboflavin	0.120 mg	9%
Thiamin	0.090 mg	7.5%
Vitamin A	3191 IU	106%
Vitamin C	43 mg	72%
Vitamin E	1.0 mg	7%
Vitamin K	250 µg	208%
Electrolytes
Sodium	41 mg	3%
Potassium	330 mg	7%
Minerals
Calcium	120 mg	12%
Copper	0.077 mg	8.5%
Iron	0.20 mg	2.5%
Magnesium	21 mg	5%
Manganese	0.244 mg	11%
Phosphorus	60 mg	8%
Selenium	0.9 µg	1.5%
Zinc	0.11 mg	1%
Phyto-nutrients
Carotene-ß	1914 µg	--
Carotene-α	0 µg	--
Lutein-zeaxanthin	5767 µg	--