You’ll love this green salad tossed with pine nuts, sweet mandarin and salty prosciutto.
Watercress, fennel and mandarin salad
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PREP TIME
10 min
TOTAL TIME
15 min
Serves
8
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.
FILED UNDER: bake Healthy Recipes Salads spring recipes
