1 1/2 cup tightly packed torn red leaf lettuce
1/2 cup tightly packed trimmed watercress
1/2 cup thinly sliced red pear
2 tablespoons crumbled feta cheese
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon walnut oil or vegetable oil
1 teaspoon Dijon mustard
dash of garlic powder
dash of dried oregano

Directions:
Arrange first 3 ingredients on 2 salad plates; sprinkle with cheese. Combine vinegar and remaining 5 ingredients, and stir well. Drizzle evenly over salads.

Yield: 2 servings.

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