Red, White and Green Salad

  • Active Time 10m
  • Total Time 10m

6 servings

We were surprised to see tons of watercress at the markets in Mexico. We've always been big fans of this simple, delicious bitter green.


  • 2 bunches red radishes (12 to 15), trimmed
  • 4 bunches watercress, 1-inch stems trimmed
  • 1/3 cup olive oil
  • 3 tablespoons freshly squeezed lime juice
  • Salt and freshly ground black pepper


Thinly slice radishes into half moons. Combine radishes and watercress in large bowl.

Whisk olive oil and lime juice in medium bowl. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Serve immediately on chilled plates.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5822

nutrition information per serving

113 calories; 12g total fat; 0mg cholesterol; 12mg sodium; 1g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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