Yield: 4 Servings
|6 \N||-(up to)|
|8 \N||Bunches fresh watercress|
|3 tablespoons||Raspberry vinegar|
|1 tablespoon||Pure olive oil|
|\N \N||Freshly ground pepper|
|12 \N||Strawberries; sliced|
|1 \N||Red onion; thinly sliced|
1. Wash the watercress. Trim off the bitter ends and stems. Set aside.
2. Slowly whisk the vinegar into the olive oil, adding the pepper and salt to taste.
3. Divide the watercress evenly onto chilled salad plates. Top with strawberries and red onion, pour on the dressing, and serve at once. You may substitute red wine vinegar for the raspberry vinegar.
CHAGRIN BLVD, CLEVELAND
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .