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- 4 large fennel bulbs
- 4 - 8 red sweet peppers
- 2 heads Bibb or Boston lettuce, torn (10 cups)
- 2 bunches watercress (2 cups leaves)
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 teaspoon fennel seed, crushed
- 1/2 teaspoon salt
- 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.
Make-Ahead Tip::5. 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,
- cal. (kcal) 115,
- Fat, total (g) 9,
- sat. fat (g) 1,
- carb. (g) 8,
- fiber (g) 9,
- pro. (g) 1,
- vit. A (RE) 288,
- vit. C (mg) 79,
- sodium (mg) 119,
- calcium (mg) 40,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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