- 6 cups watercress
- 4 green onions, thinly sliced
- 5 bacon strips
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.