Arugula & Watercress Salad

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 1 bunch arugula, washed
  • 1 bunch watercress, washed
  • 1 cup (250 mL) red seedless grapes, halved
  • 1/4 cup (60 mL) fresh lime juice
  • 1/4 cup (60 mL) olive oil
  • 1 tbsp coarse sea salt
  • 2 green onions, sliced


  1. Heat oven to 300° F. Place grape halves onto a cookie sheet. Bake in oven for 25-30 minutes. Remove and cool.
  2. To make dressing, in a small bowl, whisk together lime juice, olive oil and salt.
  3. Put arugula and watercress in a larger serving bowl. Add the dressing and toss.
  4. Top with onion and cooled grapes. Serve.

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