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Watercress and Mushroom Salad with Lime Vinaigrette

Photo: Ann Stratton
Yield Serves 4


  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon lime juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • black pepper
  • 1 bunch watercress (about 4 cups)
  • 4 white mushrooms, thinly sliced (about 1/4 pound)

How to Make It

  1. In a large bowl, whisk together Dijon mustard, vinegar, lime juice, olive

  2. oil, salt, and a few grinds of black pepper. Add watercress and

  3. mushrooms and toss.

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