Watercress, fennel and mandarin salad

0

This article has not been rated yet.

Preparation time:
10 minutes
Cooking time:
5 minutes
Makes:
8 Servings
John Cullen


 
John Cullen

Ingredients

  • 1/4 cup pine nuts
  • 8 cups watercress, about 2 bunches
  • 1/2  fennel bulb, thinly sliced
  • slices prosciutto
  • 2 284-ml cans mandarin orange segments, drained
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white-wine vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard

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

Instructions

  • 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.

Nutrition (per Serving)

calories
123 
protein
g
carbohydrates
g
fat
g
fibre
g
sodium
308 mg

Leave a comment

Your email address will not be published. Required fields are marked *