Updated: November 5th, 2020

Combining culinary skills with knowledge learned through their coursework, students of MUIH’s cooking lab created this heart-healthy and delicious recipe with ingredients fresh from the farmers market. Enjoy as a light lunch or side dinner salad on a warm spring or summer day! 

Recipe created by: Mazie Hollenbaugh, Coleen Loomis, Angela Taylor, and Denise Wagoner  

Yields: 4 cups 

¾ package of watercress 

1 cucumber 

1” top portion of raw red pepper (julienne sliced) 

¼ bunch scallions, chopped 

¼ bunch cilantro, chopped 

1 Tablespoon olive oil 

1 Tablespoon freshly squeezed lime juice 

2 Tablespoons freshly squeezed orange juice  

1 garlic clove, mashed into a paste 

Salt and pepper to taste 


Method of preparation 

Rinse the vegetables in cold water, pat dry (or spin dry in salad spinner). 

Combine olive oil, freshly squeezed juices, mashed garlic clove, salt and pepper in glass jar with plastic lid, shake to combine the citrus dressing. 

Combine all the vegetables in a bowl and toss with citrus dressing. Serve immediately. 

Store in a covered container in the refrigerator for up to 1 day. 

Now Enrolling!  MUIH’s Master of Science in Nutrition and Integrative Health integrates tradition, nature, and science to explore the complex role of nutrition in human health. Register for one of our informational webinars or an on-campus Integrative Health Graduate Fair to learn more. 

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