In this delicious salad, snow peas and watercress supply calcium and vitamin C, mushrooms vitamin D and pecans omega-3 fatty acids. The red capsicum offers more vitamin C while the goat's cheese contributes calcium.
In large non-stick frying pan, over moderately high heat, heat 1 teaspoon oil. Add mushrooms and sauté for 4 minutes or until tender and lightly browned. Add garlic and cook for 1 minute. Add snow peas and capsicum, and sauté for 4 minutes or until crisp-tender.
Transfer to large bowl and add vinegar, honey and remaining 1 teaspoon oil, tossing to combine. Let stand for 20 minutes before serving.
Divide watercress among 4 salad plates and top with snow pea mixture. Sprinkle with goat's cheese and pecans.