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Watercress and Green Bean Salad

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Recipe photo courtesy of LIsa Hubbard

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Source: Martha Stewart Living, April 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to four days. Just before making the salad, "crisp" the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

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  • mmsrjs
    20 JUL, 2008
    GREAT FOR US SOMERSIZERS: EXCEPT I MIGHT CUT BACK ON THE LEMON JUICE, THAT IS SOMETHING I HAVE TO ACQUIRE A TASTE FOR, SO I START OUT WITH A SMALL AMOUNT AND WORK UP FROM THERE. THANKS MARTHA
    Reply

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