Tested till perfect Fennel Watercress Salad with Apple Dressing

Fennel Watercress Salad with Apple Dressing

With a refreshing dressing that features apple and thyme, this salad takes on a novel, winning look. Of course, you can substitute your favourite apple variety for the tart kind, too. This salad makes a zesty appetizer course when you're entertaining.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/2 1/2fennel bulbfennel bulbs
  • 1 cup 1cupsliced mushroommushrooms
  • 1 bunch 1bunchwatercress, coarse stems removed
  • 10 large 10largeradishradishes, grated
  • 2 tbsp 2tbspminced fresh parsley

Apple Dressing:

  • 3 tbsp 3tbspvegetable oil
  • 3 tbsp 3tbspapple juiceapple juice
  • 3 tbsp 3tbspcider vinegar
  • 1 tbsp 1tbspminced shallotshallots
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 1/2tart appletart apples, peeled and finely chopped
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Apple Dressing: In small bowl, whisk together oil, apple juice, vinegar, shallot, sugar, thyme, salt and pepper; stir in apple. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Trim off stalks and fronds from fennel. Thinly slice bulb lengthwise; cut slices into thin strips. In large bowl, combine fennel, mushrooms, watercress and radishes; pour dressing over top and toss to coat. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 68 pro 1g total fat 5g sat. fat 0
carb 6g fibre 1g chol 0mg sodium 159mg

% RDI:

calcium 3 iron 3 vit A 7 vit C 25
folate 6
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