Festive Wreath Salad

A light dressing accents greens, fennel, and sweet pepper wreaths (otherwise known as rings). With a name like that, it's bound for your holiday table.

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  • Makes: 12 servings
  • Start to Finish: 25 mins

Festive Wreath Salad

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Directions

  1. Discard outer layers of fennel; slice fennel crosswise into thin strips, discarding core. Halve peppers lengthwise; remove seeds. Slice sweet peppers crosswise into thin rings.
  2. To assemble salad, arrange lettuce and watercress on 12 plates or in a large salad bowl. Arrange fennel and sweet pepper on top.
  3. For dressing, combine oil, vinegar, fennel seed, salt, and pepper in a screw-top jar. Cover and shake well to mix. Drizzle dressing over salads. Makes 12 side-dish servings.
  4. Salad is photographed with Peach-Fig Relish and Wild Rice-Stuffed Squash.

Make-Ahead Tip:

  1. Clean and prepare vegetables, and refrigerate in separate airtight containers up to 8 hours. Refrigerate dressing up to 1 week; bring to room temperature and shake well just before using.
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Nutrition Facts (Festive Wreath Salad)

  • Per serving:
  • 115 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 119 mg sodium,
  • 8 g carb.,
  • 9 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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