Watercress, fennel and mandarin salad

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PREP TIME

10 min

TOTAL TIME

15 min

Serves

8

Watercress, fennel and mandarin salad

John Cullen

Ingredients

  • 1/4 cup pine nuts
  • 8 cups watercress , about 2 bunches
  • 2-Jan 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

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.

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

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