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Watercress and Radish Sprout Salad

Watercress and bitter radish pair well with the Citrus-Dijon Vinaigrette in this simple salad. Welcome crunch to your table without the addition of salt or sugar.

For more protein add 4 ounces of chicken or salmon to turn this into an entrée.

  • Prep: 25 minutes
  • Serves: 4



  • 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

Citrus-Dijon Vinaigrette Dressing

  • 2 Tbsp Dijon Mustard
  • 1 Cup Extra Virgin Olive Oil
  • 1/2 Cup Rice Wine Vinegar
  • 2 Tbsp Fresh Parsley Chopped
  • 1/2 Lemon Lemon Zest
  • 1/2 Orange Orange Zest
  • 1 Whole Orange Juiced
  • 3 oz Agave
  • 1/4 tsp Black Pepper


  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.

Citrus-Dijon Vinaigrette Dressing

  1. In a mason jar combine all ingredients. Place the cover on the jar and shake until all ingredients are well blended. Place dressing into a refrigerator and chill for 24 hour.

    Note: Dressing will hold up two weeks in the refrigerator.

Mayo Clinic Cancer Center