Had it with ho-hum greens? Try this intoxicating mix of watercress, fennel, and fresh citrus.This light and healthy salad is the perfect complement to any meal.

Lori Powell
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).

    Advertisement
  • While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.

  • Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.

Nutrition Facts

136 calories; fat 5g; saturated fat 1g; mono fat 3g; poly fat 1g; cholesterolmg; protein 3g; carbohydrates 23g; sugars 12g; fiber 5g; iron 1mg; sodium 129mg; calcium 111mg.