Fennel Watercress Salad with Apple Dressing

Tested Till Perfect

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.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 68
pro 1 g
total fat 5 g
sat. fat trace
carb 6 g
fibre 1 g
chol 0 mg
sodium 159 mg
% RDI: -
calcium 3%
iron 3%
vit A 7%
vit C 25%
folate 6%
    Half fennel bulb
    1 cup (250 mL) sliced mushrooms
    1 bunch watercress, coarse stems removed
    10 large radishes, grated
    2 tbsp (25 mL) minced fresh parsley
    Apple Dressing:
    3 tbsp (50 mL) each vegetable oil, apple juice and cider vinegar
    1 tbsp (15 mL) minced shallot
    2 tsp (10 mL) granulated sugar
    1/2 tsp (2 mL) each dried thyme, salt and pepper
    Half tart apple (such as Northern Spy), peeled and finely chopped

Preparation:

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.





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