Recipe: Watercress (or Spinach), Radish and Feta Salad

from the Columbus Dispatch

Makes 2 servings

3 cups watercress (or spinach), trimmed 
8 radishes, thinly sliced 
3/4 cup crumbled feta cheese 
2 tablespoons extra-virgin olive oil 
1 tablespoon fresh lemon juice 
Salt and pepper

Toss the watercress and radishes in a medium salad bowl. Add cheese.

Drizzle oil and lemon juice over the salt. Season with a pinch of salt and a couple of grinds of pepper. Toss together. Serve immediately.

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