Watercress Salad with Fennel and Citrus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes. Ingredients:
4 cups trimmed watercress (about 1 bunch) |
1 1/2 cups thinly sliced fennel bulb (about 1 small bulb) |
3 navel oranges, sectioned |
1/2 cup thinly sliced radishes |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons extra-virgin olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon maple syrup |
dash of sea salt |
dash of freshly ground black pepper |
Directions:
1. To prepare salad, combine the first 4 ingredients in a bowl.
2. To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.
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