| WATERCRESS-CARROT SALAD |
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6-8 servings2 medium bunches watercress 6 medium carrots 3/4 cup CRISCO Oil 1/4 cup lemon juice 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon pepper Remove and discard tough ends and bruised leaves from watercress. Tear remaining watercress into bite-size pieces. Cut carrots in half lengthwise and crosswise. With a vegetable peeler, cut carrot pieces into ribbon-like strips. Combine watercress and carrots in salad bowl. Blend remaining ingredients in small mixing bowl. Pour over vegetables. Toss to coat. Serve immediately. |
