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Watercress, Beef and Feta Salad

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“From Fitness Magazine February 2006. The original recipe specified two bunches of watercress. For a less peppery jolt, I substituted fresh baby spinach greens for half the watercress. When shopping for fresh watercress, choose a bunch that has deeply hued leaves which indicates freshness. The salad ingredients are also delicious prepared as a filling for sandwichs or pita pockets.”

Ingredients Nutrition


  1. *NOTE: If you do not have horseradish flavored mustard, add approximately 1/4 teaspoon of prepared horseradish to regular mustard.
  2. Sear the beef 5 minutes on each side for medium-rare, or until desired doneness is obtained. Season the beef with salt and pepper to taste and set aside to cool slightly.
  3. In a non-reactive bowl combine the dressing ingredients and whisk well. Season to taste with salt and pepper.
  4. Combine the watercress and the spinach leaves with the salad dressing in a bowl and toss to coat.
  5. Divide the watercress/spinach among four salad plates.
  6. Thinly slice the cooled beef into 20 pieces; divide and arrange on each salad plate.
  7. Sprinkle each serving with the mint, feta and tomatoes.

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