1-1/2 cups tightly packed torn red leaf lettuce
1/2 cup tightly packed trimmed watercress
1/2 cup red pear, thinly sliced
2 tablespoons crumbled feta cheese
1 tablespoon balsamic vinegar
1 teaspoon water
1 teaspoon walnut oil or vegetable oil
1 teaspoon Dijon mustard
1 Dash garlic powder
1 Dash dried oregano
Serving Size : 2
Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads.