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Wilted Watercress Salad

Wilted Watercress Salad

Oxmoor House JANUARY 1983

  • Yield: 6 to 8 servings

Ingredients

  • 6 cups watercress
  • 6 slices bacon
  • 5 to 6 radishes (optional)

Preparation

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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Wilted Watercress Salad recipe

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