Prepare Balsamic Vinaigrette; set aside until ready to serve or refrigerate for storage.
Trim off and discard any yellow and limp sprigs. Using a sharp knife, trim the thick stalks off the watercress and discard. Wash in a bowl or sink of cold water. Drain and pat dry with paper towels.
Because watercress grows in water, it should be washed thoroughly.
In a salad bowl, combine watercress, mushrooms slices, cherry tomato, and onion slices.
Toss with Balsamic Vinaigrette and serve.
Makes 4 to 6 servings.
In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper.
Add olive oil in a thin stream, whisking until emulsified.
Use immediately or refrigerate, covered, until ready to use. Shake well before serving.
* Watercress is very perishable, so please try to buy it the same day you will be serving the salad. If needed, watercress can be kept fresh a couple of days when stored in the refrigerator. Watercress begin to lose their vitamins after 24 hours.
Watercress and Mushroom Salad Recipe: https://whatscookingamerica.net/salad/watercresssalad.htm