Tossed Watercress Salad
|Watercress||2 Bunch (200 gm)|
|Bib lettuce head||1|
|Iceberg lettuce head||1⁄2|
|Halved cherry||1 Cup (16 tbs)|
|Sliced green pepper||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Creamy garlic dressing||1 Tablespoon|
Remove coarse stems from watercress; tear salad greens into bite-sized pieces.
Arrange greens in large salad bowl.
Pare and slice cucumber; add cucumber, tomatoes, green pepper and ripe olives to greens.
Fry bacon until crisp; crumble coarsely.
Sprinkle over salad; sprinkle with Parmesan cheese.
Toss with Creamy Garlic Dressing; serve immediately.