Fennel and Watercress Salad

Fennel and Watercress Salad

16
Barrett 0

"This salad would be a welcome addition to any Thanksgiving or Christmas dinner table."

Ingredients 20 m {{adjustedServings}} servings 178 cals

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  2. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
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Reviews 16

  1. 27 Ratings

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KymInNM
1/20/2007

This salad really grew on me. It was a 4 with the first few bites, but by the time I finished, I wanted more. I halved the recipe, and even that made a ton--but the leftovers are just as good. If you have a mandoline, I'd suggest using that to cut the fennel nice and thin so it'll blend better with the salad, or you could use a food processor with the slicer blade. The only change I'd suggest is to add more cranberries and pecans, because they add a lot to the flavor but get somewhat lost with the amount of veggies.

Regina
3/26/2006

This was so easy and delicious. Made a weeknight meal feel special. Didn't have radichio on hand so left it out and it was still great.

Genie
11/25/2005

This is a very delicious salad if you can find some nice fresh fennel and watercress. Try Whole Foods.