Easy 24 min

Fennel and Watercress Salad

asian european filipino french greek korean mediterranean middle eastern region side sweet sour bitter savory umami medium fast

Prep

18 min

Cook

6 min

Total

24 min

Ingredients (10)

½ cup chopped dried cranberries g

¼ cup red wine vinegar g

¼ cup balsamic vinegar g

1 tablespoon minced garlic g

1 ¼ teaspoons salt g

1 cup extra virgin olive oil g

6 bunches watercress - rinsed, dried and trimmed g

3 bulbs fennel - trimmed, cored and thinly sliced g

3 small heads radicchio, cored and chopped g

1 cup pecan halves, toasted g

kcal

fat

carbs

protein

In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.

In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.