- 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.
Protein 7 g
Carbohydrates 7 g
Fat 8 g
Fibre 1 g
Sodium 308 mg