Wilted Watercress Salad
Yield: 6 to 8 servings
- 6 cups watercress
- 6 slices bacon
- 5 to 6 radishes (optional)
- Place watercress in a salad bowl. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon, and set aside.
- Pour bacon drippings over watercress. Toss gently. Sprinkle with bacon before serving. Garnish with radishes, if desired.
- Note: 6 cups leaf lettuce may be substituted for watercress.
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