Fennel and Watercress Salad

15 Reviews

Prep: 20 min
Ready In: 20 min

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

Directions

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.

Nutrition

Amount Per Serving (20 total)

Calories
178 cal
9%

Fat
15.4 g
24%

Carbs
8.9 g
3%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

KymInNM

Jan. 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 ..." 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."

Genie

Nov. 25, 2005

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

Regina

Mar. 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...." See more"

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