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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Watercress Salad with Fennel and Citrus

The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

Cooking Light JANUARY 2002

  • Yield: 8 servings (serving size: 2/3 cup)

Ingredients

  • Salad:
  • 4 cups trimmed watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
  • 3 navel oranges, sectioned
  • 1/2 cup thinly sliced radishes
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • Dash of sea salt
  • Dash of freshly ground black pepper

Preparation

To prepare salad, combine the first 4 ingredients in a bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 42%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 8.5g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 52mg
  • Calcium: 52mg
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