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4
large fennel bulbs
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4
- 8
red sweet peppers
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2
heads Bibb or Boston lettuce, torn (10 cups)
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2
bunches watercress (2 cups leaves)
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1/2
cup olive oil
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1/3
cup balsamic vinegar
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1
teaspoon fennel seed, crushed
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1/2
teaspoon salt
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1/4
teaspoon pepper
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.
5. Make-Ahead Tip: 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.
- Servings Per Recipe 12,
- Calories 115,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 9,
- Vitamin A (RE) 288,
- Vitamin C (mg) 79,
- Sodium (mg) 119,
- Calcium (DV %) 40,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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