Fennel and Watercress Salad

Fennel and Watercress Salad

16 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
Barrett
Recipe by  Barrett

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 servings

Directions

  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.

Share It

Reviews (16)

Rate This Recipe
KymInNM
31

KymInNM

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.

Genie
21

Genie

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

Regina
20

Regina

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.

More Reviews

Similar Recipes

Harvest Salad
(291)

Harvest Salad

Kerry's Beany Salad
(70)

Kerry's Beany Salad

Carrot Salad
(59)

Carrot Salad

Warm Mushroom Salad
(48)

Warm Mushroom Salad

Mexican Corn Salad
(33)

Mexican Corn Salad

Beet Salad
(24)

Beet Salad

Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Harvest Salad

>

next recipe:

Carrot Salad