• 2 teaspoons red wine vinegar

  • 3 tablespoons Extra Virgin Olive Oil

  • Kosher Salt

  • freshly ground Black pepper

  • 2 bunches watercress hand-torn

  • 1 cup Almond toasted

  • 0.25 cup dried cranberry


  • 1.

    Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.

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