Fennel, Watercress & Red Onion Salad

From EatingWell: May/June 1995

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

Fennel, Watercress & Red Onion Salad Recipe

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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

Nutrition

Per serving: 100 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 182 mg sodium; 391 mg potassium.

Nutrition Bonus: Vitamin C (46% daily value), Vitamin A (27% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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