Remove all bad leaves from the water-cress. Wash and drain. Place in bowl. Mix all ingredients. Top with French dressing.
By Sherry Hampton from Valdosta, GA
Recipe for Lemon-Watercress Butter Sauce. In large skillet, over medium heat, melt butter. Add shallots; saute' 2 minutes. Stir in flour until blended; cook 1 minute. Add half the watercress; saute' briefly, just until wilted. . .
Trim ends off zucchini. Peel and chop. Melt butter in large heavy saucepan over low heat. Add leeks. Cook for 5 minutes or until soft but not brown. Add zucchini.