Herb-Infused Watercress Salad with Bay Leaf Vinaigrette Ingredients: For the salad: - 4 cups watercress, washed and trimmed - 1 cup cherry tomatoes, halved - 1 medium cucumber, thinly sliced - 1/2 red onion, thinly sliced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 avocado, diced - Salt and pepper to taste For the bay leaf vinaigrette: - 1/4 cup extra virgin olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1 bay leaf - 1 teaspoon honey (optional) - Salt and pepper to taste Instructions: 1. Begin by preparing the bay leaf vinaigrette. In a small saucepan, combine olive oil, apple cider vinegar, Dijon mustard, honey (if using), and the bay leaf. Heat gently over low heat for about 5 minutes to infuse the flavors. Remove from heat and let cool. Discard the bay leaf and season with salt and pepper to taste. 2. In a large bowl, combine the watercress, cherry tomatoes, cucumber, red onion, parsley, mint, and avocado. Toss gently to combine. 3. Drizzle the bay leaf vinaigrette over the salad and toss until everything is well coated. 4. Season with additional salt and pepper to taste if desired. 5. Serve immediately as a refreshing side dish or light lunch. Nutrition (per serving, serves 4): - Calories: 150 - Total Fat: 12g - Saturated Fat: 2g - Cholesterol: 0mg - Sodium: 80mg - Total Carbohydrates: 10g - Dietary Fiber: 5g - Sugars: 2g - Protein: 3g - Vitamin A: 35% DV - Vitamin C: 60% DV - Calcium: 10% DV - Iron: 8% DV Enjoy your Herb-Infused Watercress Salad with Bay Leaf Vinaigrette!