Radish and Watercress Salad

Radish and Watercress Salad

Here, two often-overlooked produce picks—radishes and watercress—team up for a fresh, crisp salad.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

8
ounces watercress
3
tablespoons olive or vegetable oil
1
tablespoon white wine vinegar
1/4
teaspoon salt
Freshly ground pepper
12
radishes, sliced
  1. Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
  2. Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Watercress gets its name from the fact that it grows in and around streams and brooks. A member of the mustard family, this crisp, leafy green has a slightly bitter and peppery flavor.
Success
Use extra-virgin olive oil for the best and brightest flavor. Because this salad is never heated, the fruity flavor of the extra-virgin oil will shine.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 65
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 115 mg;
  • Total Carbohydrate 1 g
    • (Dietary Fiber 1 g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.