- 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.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!