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Vietnamese Beef and Watercress Salad

To keep your salad greens crisp, rinse the leaves in cold water, dry them in a salad spinner, wrap them in a kitchen towel and refrigerate for at least 15 minutes before serving. This time in the refrigerator yields greens that are crisper than if spun dry just before serving.
Customer Reviews for Vietnamese Beef and Watercress Salad
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