Fennel, Blood Orange, and Watercress Salad

Photo: Dana Gallagher; Styling: Phillipa Braithwaite

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 18.4g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 170mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. 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.
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