2 bunches of fresh watercress
2 Belgian Endive
1 ripe avocado
A handful of fresh leaf parsley
½ medium red onion
½ cup Newman’s Own® Balsamic Vinaigrette Dressing
salt and cracked black pepper
- Wash, dry and rough chop the watercress and place in large bowl. Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add Endive and onion to bowl.
- Remove skin and pit of avocado and cut into strips. Set aside. Clean and rough chop the parsley.
- Add salad dressing and toss. Add Avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
