3 tablespoons olive oil
2 tablespoons lemon juice
1 small garlic clove, finely chopped
4 cups watercress sprouts or watercress
4 cups tender lettuce or Boston lettuce leaves
2 cups baby spinach
1 English cucumber, thinly sliced
1 green apple, deseeded, thinly sliced, and tossed with lemon juice
2 tablespoons toasted pumpkin seeds
- In a bowl, combine all of the ingredients. Season with salt and pepper.
- In a salad bowl, combine the watercress, lettuce, spinach, cucumber, and apple. Just before serving, drizzle with the vinaigrette and mix well. Adjust the seasoning. Top with pumpkin seeds.
- Serve as an appetizer or as a side for grilled meat, fish, or a quiche.