Yield: 1 servings
|6 tablespoons||Extra-virgin olive oil|
|3 tablespoons||White vinegar|
|1 teaspoon||Chopped fresh parsley|
|1 medium||Green onion; sliced|
|2 tablespoons||Chopped pecans|
|1 tablespoon||Chopped cilantro|
|Salt and pepper; to taste|
In a steel bowl, whisk the olive oil and vinegar together. Add the remaining ingredients to the bowl and season with salt and pepper. Drizzle over Watercress Salad (see recipe).
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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