Had it with ho-hum greens? Try this intoxicating mix of watercress, fennel, and fresh citrus.

Lori Powell
Recipe by Health October 2010

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Credit: Melissa Punch; Styling: Scott Horne/bigleo.com

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings (serving size: about 13/4 cups salad mixture and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).

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  • While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.

  • Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.

Nutrition Facts

136 calories; fat 5g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 3g; carbohydrates 23g; sugars 12g; fiber 5g; iron 1mg; sodium 129mg; calcium 111mg.
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