Watercress and Mushroom Salad
|Thinly sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Finely chopped chives||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Loosely packed watercress||4 Cup (64 tbs) (Leaves And Fine Stems Only, 1 Or 2 Bunches, Depending On Size)|
Combine the mushroom slices, parsley, and chives in a small bowl.
Blend together the oil, lemon juice, mustard, pepper, and salt and add to the mushrooms.
Toss well together.
Cover and refrigerate for 15 minutes.
Put the watercress in a large salad bowl, add the mushrooms and dressing, and toss to coat all the leaves.