Fennel, Watercress & Red Onion Salad
From EatingWell: May/June 1995
A citrusy dressing unites the distinctive flavors in this very pretty salad.
- 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
- 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.
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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- Total Time
- 15 minutes or less
- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- May/June 1995