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Winter Fruit and Watercress Salad

For a flavorful and attractive side dish, try this refreshing salad. I fix it ahead to give the flavors a chance to blend, which also eliminates last-minute fuss. Family members and guests always tell me how much they enjoy it. - Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings (about 1 cup dressing)


  • 6 large red apples, sliced
  • 2 tablespoons lemon juice
  • 4 bunches watercress, stems removed
  • 2 pounds seedless red grapes, separated into small bunches
  • 2 small red onions, halved and thinly sliced
  • 1/2 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 to 3 tablespoons honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon slices and fresh mint, optional


  • In a small bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples.
  • In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad; toss to coat. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired.
Nutrition Facts
1 each: 179 calories, 5g fat (1g saturated fat), 0 cholesterol, 116mg sodium, 35g carbohydrate (29g sugars, 4g fiber), 2g protein.

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