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.
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% |
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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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