2 c. canned or frozen bean sprouts
1 bunch watercress
Salt & pepper
1/2 c. French dressing

Drain the canned bean sprouts well. If frozen bean sprouts are used, loosen in package by tapping lightly on the table. Empty contents in cold water and allow to stand until defrosted. Drain. Season bean sprouts and watercress with a little salt and pepper. Pour over French dressing and toss salad lightly. Chill thoroughly and serve.