Fennel, Watercress & Red Onion Salad

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From: EatingWell Magazine Holiday Issue 1996

A citrusy dressing unites the distinctive flavors in this very pretty salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Grated zest of 1 orange, (1 tablespoon)
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 shallot, sliced
  • 1/2 teaspoon salt, preferably kosher
  • Pinch of ground white pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small fennel bulb, white part only, quartered, cored and very thinly sliced (2 cups)
  • 1 bunch watercress, washed and trimmed to leave about 3 inches of stem (3 cups)
  • 1/2 red onion, thinly sliced

Preparation

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  1. Combine orange zest and juice, lime juice, shallot, salt and white pepper in a small bowl; whisk in oil.
  2. Put fennel, watercress and onion in a serving bowl, add the dressing and toss well.

Nutrition information

  • Per serving: 100 calories; 7 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 26 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1462 IU vitamin A; 28 mg vitamin C; 69 mg calcium; 1 mg iron; 182 mg sodium; 391 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

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