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Watercress And Walnut Salad

(Vaughan’s Vegetable Cook Book)







Crack fifty walnuts and remove the meats as nearly as possible in

unbroken halves. Squeeze over them the juice of two large lemons, or

three small ones, and leave them for several hours, or a day if

convenient. Just before dinner pick over in a cool place one quart of

watercress, wash it carefully and drain on a napkin. At the last moment

drench the cress with French dressing, spread the nuts over it, give

them a generous sprinkling of the dressing and serve.











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