Fennel Watercress Salad with Apple Dressing
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
- 1/2 fennel bulb
- 1 cup sliced mushrooms
- 1 bunch watercress, coarse stems removed
- 10 large radishes, grated
- 2 tbsp minced fresh parsley
- Apple Dressing:
- 3 tbsp vegetable oil
- 3 tbsp apple juice
- 3 tbsp cider vinegar
- 1 tbsp minced shallots
- 2 tsp granulated sugar
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tart apple, 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.
- Keywords : Salad; Lunch; Vegetarian; Lactose-free; Italian; Apples; Fennel; Mushrooms;
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