Serves 4

• 2 bunches watercress or upland cress
• 4 ruby red grapefruit, peeled and sectioned
• 2 ripe, firm avocados, sliced
• 1/2 C Pecorino Romano cheese, grated small
• 1/2 C pistachios
• Salad Girl Organic Citrus Splash or Pomegranate Pear Vinaigrette  

To Prepare Salad:  Snip off roots of cress maintaining 2" of cress stems with leaves and petals. Rinse, pat dry, and divide between 4 pretty salad plates. Decorate with grapefruit sections and avocado.  Sprinkle with cheese and pistachios. Just before serving, drizzle with your choice of Salad Girl.

Enjoy!