Watercress, fennel and mandarin salad


  • Prep Time10 mins
  • Total Time15 mins
  • Makes8 servings
Watercress, fennel and mandarin salad

John Cullen

Chatelaine Triple Tested


  • 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


  • 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.