Watercress, fennel and mandarin salad

Name: Watercress, fennel and mandarin salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
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

Prep Time10 min
Total Time15 min
Makes8 servings

By Chatelaine

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 7g, Carbohydrates 7g, Fat 8g, Fibre 1g, Sodium 308mg.

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

FILED UNDER:

Healthy Recipes Salads bake spring recipes

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