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Watercress Salad with Beef and Feta Cheese

Makes: 4  servings


  • 1 tablespoon  extra-virgin olive oil
  • 2 tablespoons  rice-wine vinegar
  • 2 teaspoons  horseradish-flavored mustard
  • 2 bunches watercress sprigs, trimmed (about 6 cups)
  • 1/4 cup  chopped fresh mint
  • 3 tablespoons  crumbled feta cheese
  • 1 cup  grape tomatoes or halved cherry tomatoes
  • 1 8 ounce  lean beef tenderloin steak


1. In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness. Season to taste with salt and pepper and let cool slightly.

2. Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper. Add watercress and toss to coat. Evenly divide cress among four plates.

3. Thinly slice steak into 20 pieces; arrange atop cress. Sprinkle with mint, feta and tomatoes.

From FitnessMagazine.com