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Culinary Corner: Crisp Watercress Salad


Spring has sprung! Enjoy this refreshing salad as a side or on its own for a healthy entrée! This recipe is shared from our Culinary Director, Michael Atwater, at Ansel Park Independent Living.


  • 4 heads of watercress
  • 1 fuji apple
  • 1 black radish
  • ½ fennel bulb (Reserve a single fennel frond to top the salad with.)
  • ¼ cup of vinaigrette of your choice – we used raspberry.
  • ¼ gorgonzola cheese crumbles
  • ¼ dried cherries
  • ¼ crispy crumbled bacon



  1. Pull leaves from watercress, wash and dry well.
  2. Thinly slice apple, black radish and fennel and place in a bowl together.
  3. Add your vinaigrette to the bowl with the apple, radish and fennel.
  4. Place watercress in center of plate, add the mixture from the bowl.
  5. Garnish with the dried cherries, gorgonzola cheese and bacon crumbles.
  6. Place fennel frond on top to complete.



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