Fennel, Blood Orange, and Watercress Salad

Fennel, Blood Orange, and Watercress Salad Recipe
Photo: Dana Gallagher; Styling: Phillipa Braithwaite


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Fat 4.4 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 1.7 g
Carbohydrate 18.4 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 170 mg
Calcium 78 mg


3 cups thinly sliced fennel bulb (about 1 large bulb)
3 cups trimmed watercress
1 1/2 cups blood orange sections (about 6 oranges)
3/4 cup pomegranate seeds
3/4 teaspoon grated lemon rind
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon black pepper


1. Combine first 4 ingredients in a large bowl. Combine lemon rind and next 4 ingredients (through garlic), stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Sprinkle with pepper.

Joan Nathan,

Cooking Light

December 2009
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