1 cup – Mayo
1/2 cup – Thinly sliced fresh basil leaves
2 Tsp. – Fresh lemon juice
1 Bunch – Watercress, Stems removed
1 Pound – Cooked green beans, cut into bite-sized pieces
1 Pound – Cherry tomatoes, cut in half
In a small bowl, whisk together the mayo, basil, and lemon juice. Set aside. In a large bowl, toss together the watercress, green beans, and tomatoes. Add just enough mayo to the vegetables for a light coating. Season with salt and pepper.
Note: Serve on top of crisp salad greens, and garnish with more fresh basil. Add one pound cooked, diced chicken for a chicken salad. Store leftover mayo in covered jar for sandwich spread.