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Radish, Watercress & Arugula Salad with Feta Vinaigrette

March/April 2014

Your rating: None Average: 4 (2 votes)

Sweet, rich-flavored Marcona almonds and salty feta cheese balance the flavor of the peppery greens and radishes in this arugula salad recipe. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them. Look for them in specialty stores and online at tienda.com.


Radish, Watercress & Arugula Salad with Feta Vinaigrette Recipe

Makes: 4 servings

Serving Size: about 1 1/4 cups

Active Time:

Total Time:

Ingredients

  • 1/4 cup finely crumbled feta cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups baby arugula
  • 3 cups watercress, any tough stems removed
  • 2 cups halved and sliced radishes (from 2 bunches)
  • 3 tablespoons chopped fresh tarragon
  • 1/4 cup coarsely chopped almonds, preferably Marcona almonds

Preparation

  1. Whisk feta, oil, vinegar, shallot, salt and pepper in a large bowl until well combined. Add arugula, watercress, radishes and tarragon; toss to coat. Top with almonds just before serving.

Nutrition

Per serving: 191 calories; 17 g fat (3 g sat, 11 g mono); 8 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g total sugars; 5 g protein; 2 g fiber; 344 mg sodium; 372 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (25% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 vegetable, 3 fat



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Recipe Categories

Preparation/ Technique
No-cook
Meal/Course
Appetizers
Season
Spring
Summer
Holiday
Easter
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other
Publication
March/April 2014

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