Watercress, fennel and mandarin salad

Prep 10 min
Total 15 min
Serves 8



1/4 cup
8 cups
watercress, about 2 bunches
fennel bulb, thinly sliced
8 slices
2 284-mL cans
2 tbsp
extra-virgin olive oil
2 tbsp
white-wine vinegar
1 tsp
1/2 tsp
Dijon mustard


  • Preheat oven to 350F. Place nuts in an even layer on a baking sheet. Toast in centre of oven until golden, 3 to 4 min.
  • Trim and discard tough stems from watercress. Wash and drain. Pat dry. Divide among 8 salad plates. Scatter with fennel, prosciutto and orange segments.
  • Whisk oil with vinegar, honey and Dijon in a small bowl. Drizzle over salads. Garnish with toasted pine nuts.

You’ll love this green salad tossed with pine nuts, sweet mandarin and salty prosciutto.


Calories 123
Protein 7 g
Carbohydrates 7 g
Fat 8 g
Fibre 1 g
Sodium 308 mg

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Photo credit: John Cullen

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