Watercress and Mushroom Salad with Lime Vinaigrette

Recipe from

Real Simple


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)


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

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

mushrooms and toss.


Meals Made Easy

December 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note