Watercress Salad with Lemon Dressing

Serves: 4-6

1/2 to 1 pound watercress, stemmed
1/2 cup Monterey Jack Cheese, grated (2 to 3 ounces)
1/2 cup fresh blueberries
1/4 cup pecans, chopped and toasted

Dressing:
1 clove garlic
1/4 cup Concord Foods Reconstituted Lemon Juice
1 tablespoon sour cream
1 tablespoon sugar
1/2 cup oil (vegetable, canola or combination)

For dressing, chop the garlic in a blender or food processor. Add lemon juice, sour cream and sugar. While the blender is running, slowly add oil. This can be made one day ahead.

Just before serving, arrange watercress on plates. Drizzle with dressing. Top with cheese, berries and pecans. Drizzle with additional dressing.

Category: Soups & Salads