Preparation time:

10 minutes

Cooking time:

5 minutes

Makes:

8 Servings

 
John Cullen

Ingredients

• 1/4 cup pine nuts
• 8 cups watercress, about 2 bunches
• 1/2  fennel bulb, thinly sliced
• 8 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

7 g

carbohydrates

7 g

fat

8 g

fibre

1 g

sodium

308 mg