Luna's Watercress, Fennel & Citrus Salad
- Number of Servings: 4
Ingredients
2 C Watercress, stems removed1 Fennel bulb, small, thinly sliced, fronds reserved2 Oranges, large20 Pecan halves, raw or roasted, chopped1 Orange1 T White or Red wine vinegar1 Tbs. Grapeseed or Olive OilSaltPepper
In large Salad bowl (or 4 single salad bowls) put in your watercress.
In smaller bowl, place in your sliced fennel.
Slice top and bottom off of 2 Oranges so that the body of orange is about 1 1/2 to 2 inches in depth from top to bottom. Set the orange bodies aside momentarily.
Take the tops & bottoms you just sliced off, squeeze them over the fennel. Stir gently until well coated with juice. Drain the fennel and add to the watercress. If you did not get enough juice from oranges you may add lemon juice if on hand. The citrus juice helps keep the fennel from browning if not serving right away.
From the body of the 2 oranges, cut away peel and white pith, starting at the top and following the form of the orange. Slice oranges in half from top to bottom. Lay halves down on flat sides and cut into 1/8 inch wedge shaped segments starting at top end of orange toward bottom. Arrange orange wedges on watercress and fennel.
Sprinkle pecan halves onto salad when ready to serve. Raw pecans are sweeter. Roasted pecans are richer and slightly smoky in flavor. Both compliment the salad well so choice is yours. Another alternative would be to serve with toasted pine nuts.
Vinaigrette:
Slice 1 Orange in half. Into a jar or canister, squeeze juice from orange. Add wine vinegar, oil, approx. 1/8 to 1/4 tsp salt and 1/8 tsp pepper. Mix vigorously. Add more salt, pepper to taste. This dressing is best at room temperature. May be stored in fridge for 2 days.
You may use your own favorite vinaigrette dressing. I prefer the orange one myself. I also like to just spritz it or use a spoon to drizzle it on.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARAEVNWILDER.
In smaller bowl, place in your sliced fennel.
Slice top and bottom off of 2 Oranges so that the body of orange is about 1 1/2 to 2 inches in depth from top to bottom. Set the orange bodies aside momentarily.
Take the tops & bottoms you just sliced off, squeeze them over the fennel. Stir gently until well coated with juice. Drain the fennel and add to the watercress. If you did not get enough juice from oranges you may add lemon juice if on hand. The citrus juice helps keep the fennel from browning if not serving right away.
From the body of the 2 oranges, cut away peel and white pith, starting at the top and following the form of the orange. Slice oranges in half from top to bottom. Lay halves down on flat sides and cut into 1/8 inch wedge shaped segments starting at top end of orange toward bottom. Arrange orange wedges on watercress and fennel.
Sprinkle pecan halves onto salad when ready to serve. Raw pecans are sweeter. Roasted pecans are richer and slightly smoky in flavor. Both compliment the salad well so choice is yours. Another alternative would be to serve with toasted pine nuts.
Vinaigrette:
Slice 1 Orange in half. Into a jar or canister, squeeze juice from orange. Add wine vinegar, oil, approx. 1/8 to 1/4 tsp salt and 1/8 tsp pepper. Mix vigorously. Add more salt, pepper to taste. This dressing is best at room temperature. May be stored in fridge for 2 days.
You may use your own favorite vinaigrette dressing. I prefer the orange one myself. I also like to just spritz it or use a spoon to drizzle it on.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARAEVNWILDER.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 37.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.5 g
- Protein: 2.9 g
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