- ½ bunch watercress
- 1 small bunch parsley
- 1 small green bell pepper, seeded, chopped
- ¼ cup olive oil
- ¼ teaspoon salt (optional)
- ¼ scotch bonnet pepper, seeded (remember to wash hands after handling)
- 1 tablespoon wine or balsamic vinegar
- ½ small yellow onion, chopped
- 1 or 2 garlic cloves chopped
- In blender jar combine all ingredients; process until blended.
- Refrigerate the dressing until ready to serve.