Saturday, March 11, 2017

{soups-salads-and-salad-dressings} (ST PATRICK'S DAY) Watercress Salad (Martha Stewart)


Watercress Salad

  • PREP: 


  • 2 teaspoons Champagne vinegar
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 bunches watercress, thick stems trimmed (8 cups)


  1. Combine vinegar with 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in oil. Add watercress and toss with dressing to evenly coat. Serve immediately.
Source: Martha Stewart


Rhonda in MO


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