Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spinach and Watercress Salad with Lime Vinaigrette

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  • Level: Easy
  • Yield: 4 to 6 servings
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1 bunch spinach, stems removed, washed and dried

2 bunches watercress, trimmed and washed

1 small red onion, julienned

1/2 cup olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper


  1. Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.