Fennel, watercress & pine nut salad

Fennel, watercress & pine nut salad

Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Plus optional marinating

Super healthy

Method

  1. In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
  2. Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.

Per serving

171 kcalories, protein 3g, carbohydrate 2g, fat 17 g, saturated fat 2g, fibre 1g, salt 0.03 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

  • 08 November 2007

    Philippa rated and commented on this recipe

    4 stars

    Really lovely and fresh. I thought the fennel would be overpowering but no! I served with indian food and it balanced it well.

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  • 31 March 2008

    redguide commented on this recipe

    We had this with the fishcakes as suggested. Great meal.....

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  • 25 February 2009

    femke rated and commented on this recipe

    4 stars

    Lovely, easy salad!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Plus optional marinating

Super healthy

Ingredients

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Per serving

171 kcalories, protein 3g, carbohydrate 2g, fat 17 g, saturated fat 2g, fibre 1g, salt 0.03 g

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