Fennel, Watercress & Red Onion Salad

May/June 1995

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

Fennel, Watercress & Red Onion Salad

Makes: 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


  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.


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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