Fennel, Blood Orange, and Watercress Salad Recipe Print Page

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Photo by: Photo: Dana Gallagher; Styling: Phillipa Braithwaite

Fennel, Blood Orange, and Watercress Salad

Cooking Light DECEMBER 2009

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

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. 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.

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

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Fennel, Blood Orange, and Watercress Salad recipe