April Recipe Re-do:

Watercress Salad

You’ll Need:

1 bunch fresh watercress
¼ pound fresh mushrooms, washed and sliced
1 cup mung bean sprouts
1 tablespoon chopped fresh parsley
1 green onion
3 tablespoons cold-pressed olive oil
1 tablespoon of raw apple cider vinegar or red wine vinegar
1/8 teaspoon sea salt
Dash of cayenne pepper

1.Wash the watercress and tear into bite-sized pieces.

2.Combine the watercress with the sliced mushrooms, bean sprouts, parsley, and green onion.

3.Make a dressing with the olive oil, vinegar, sea salt, and cayenne and pour over salad.