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- 4 – 8 cups watercress
- 4 pounds California strawberries, stemmed and sliced
- 12 ounces feta cheese, crumbled
Balsamic Vinaigrette Edit
- For each serving, to order: toss 2 cups watercress with 1½ teaspoons balsamic vinaigrette.
- Dress ¼ cup strawberries with ½ teaspoon vinaigrette and arrange on greens; top with 2 tablespoons feta cheese.