Fennel, watercress & pine nut salad

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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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

Latest comments and suggestions

• Philippa

  08 November 2007

  Philippa rated and commented on this recipe

  

  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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• redguide

  31 March 2008

  redguide commented on this recipe

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

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• femke

  25 February 2009

  femke rated and commented on this recipe

  

  Lovely, easy salad!

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Ingredients

• juice 1 small orange
• 3 tbsp olive oil
• 1 large head fennel , halved and thinly sliced
• handful watercress
• 50g toasted pine nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Super healthy

Ingredients

• juice 1 small orange
• 3 tbsp olive oil
• 1 large head fennel , halved and thinly sliced
• handful watercress
• 50g toasted pine nuts

Per serving

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

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