Watercress and Radish Sprout Salad

Ingredients

• 6 Oz Watercress Three bunches
• 3 Oz Radish Sprouts Two bunches
• 8 Oz Canned Chick Peas No salt added
• 8 Grape Tomatoes Cut in half
• 2 Oz Feta Cheese
• 4 Oz Roasted Pepper Canned; Julienne
• 2 Oz Toasted Almonds
• 4 Oz Citrus-Dijon Vinaigrette

Instructions

1. Make dressing 24 hours in advance and hold in the refrigerator for service.

2. Remove bean and peppers from can and rinse under cold water and drain in a colander. Julienne peppers.

3. Clean and remove large stems of the watercress.

4. Cut radish sprout to desired length.

5. Toast almonds in a sauté pan over medium heat.

6. In a large bowl combine all ingredients. Mix well.

7. Serve salad immediately.

Chef Michael Tangen

Mayo Clinic Cancer Center