Makes 4 servings
2 bunches fresh watercress
2 Belgian endives
Half medium red onion
1 ripe avocado
1/2 cup (125 mL) Newman’s Own® Balsamic Vinaigrette
Handful fresh leaf parsley, roughly chopped
Cracked black pepper to taste
Salt to taste
1. WASH, dry and roughly chop watercress and place in large bowl.
2. HALF then slice Belgian endives lengthwise in slender ribbons. Slice onion very thin. Add endive and onion to bowl.
3. REMOVE skin and pit of avocado and cut into strips. Set aside.
4. ADD Newman’s Own® Balsamic Vinaigrette to watercress mixture and toss. Add avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
to Newman’s Own® Dressing Recipes