Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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