2 bunches watercress, coarsely chopped
4 slices bacon
1/2 c. mushrooms, washed & chopped

DRESSING:

1/4 c. lemon juice, freshly squeezed
1/8 c. mild vinegar
1/2 c. cold water
1 tbsp. cornstarch
Salt & fresh ground black pepper (to taste)

Fry bacon in a skillet until crisp. Drain bacon on paper towel. Crumble bacon. Make a bed of watercress on a serving plate. Top with mushrooms and bacon. Pour dressing over salad. Do not toss.

Dressing: Add lemon juice, water, vinegar and cornstarch to tablespoon of corn oil in skillet and cook, stirring constantly until dressing has thickened. Season with salt and pepper. Remove skillet from heat and allow dressing to cool until it is lukewarm.