Fennel and Watercress Salad15 Reviews
- Prep: 20 min
- Ready In: 20 min
“This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.” - by Barrett
Original recipe yields 20 servings
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- 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.
Amount Per Serving (20 total)
- 178 cal
- 15.4 g
- 8.9 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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 ..." See morehave 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."
"This is a very delicious salad if you can find some nice fresh fennel and watercress. Try Whole Foods...." See more"
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