The first meeting of my school's cooking club was today, and the student-chefs-in-charge this year are focusing on 30-minute recipes. Today's recipe was one from Pampered Chef, and can be found in various places online, including here. Our market did not have watercress, so teacher-chef-in-charge (Dave) substituted escarole, the bitterness of which balanced nicely with the sweet salad dressing. Speaking of dressing, who would have thought to use jelly in salad dressing? Certainly not I.
The results: Did we make it in 30 minutes? Yes, in fact, just under. Then we enjoyed it, sharing some future serving suggestions, such as adding walnuts or Craisins. But all of us thought it was an easy, tasty, healthy meal and we'd all make it again. Success!