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- 1 medium-size head lettuce
- 1/2 small bunch watercress, torn into bite-size pieces
- 1/4 lb. (1 cup) very small whole white mushroom caps
- commercial French dressing
Wash lettuce and watercress; pat dry and tear into bite-size pieces. Place in salad bowl. Wash mushrooms and add along with French dressing. Toss lightly, but thoroughly, to coat each piece of lettuce and watercress.