| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side-sal |
4 |
Servings |
INGREDIENTS
| 2 |
|
Watercress |
| 4 |
|
Endive |
| 1/2 |
c |
Vinaigrette |
INSTRUCTIONS
Chop and remove stems from watercress. Cut endive into cross pieces.
Toss the two together and dress with mustard vinaigrette. Yield: 4
servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by:
COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1
#668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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