This makes a large, beautiful salad that works best as a main dish for a buffet. It can easily be scaled up or down and looks prettiest with alternating rows of pink and green ingredients. The platter can be assembled the day before and stored in the fridge, as long as there is a wide enough shelf available.
Based on a recipe from The Silver Palate Good Times Cookbook
, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
If watercress is unavailable baby arugula may be substituted.