SALAD:

1-2 lg. bunches watercress (cleaned & stemmed) (or 4 generous servings Romaine lettuce)
1 can hearts of palm, sliced
1 c. mushrooms, thinly sliced
1/2 c. almonds, sliced & toasted

VINAIGRETTE DRESSING:

Or use Seven Seas Red Wine Vinegar and Oil Dressing. 1 tbsp. vinegar 1/2 tsp. salt 1/2 tsp. dry mustard Fresh ground pepper

1. Combine all dressing ingredients and shake vigorously.

2. Just before serving, toss all salad ingredients and place on chilled plates. Serves 4.