This is a great refreshing beginning to a Sunday dinner---easy on the diet, too!
Serves: 4
Prep.Time: 15 minutes
1 bunch watercress
1/2 small red onion -- halved, peeled and sliced
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Coarse salt and fresh ground black pepper -- to taste
Wash watercress carefully; remove and discard stems. Roll leaves in paper or cloth towel to dry. Place watercress and onion slices into a medium bowl; sprinkle with lemon juice, salt and pepper and toss to mix. Drizzle olive oil over all; toss gently and serve on individual salad plates.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved