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Fennel, Watercress and Cranberry Salad

  • 20servings
  • 20minutes
  • 177calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g (2 oz) dried cranberries, chopped

  2. 4 tablespoons red wine vinegar

  3. 4 tablespoons balsamic vinegar

  4. 4 to 6 cloves garlic, minced

  5. 1 1/4 teaspoons salt

  6. 225ml (8 fl oz) extra virgin olive oil

  7. 6 bunches watercress - rinsed, dried and trimmed

  8. 3 bulbs fennel - trimmed, cored and thinly sliced

  9. 3 small heads radicchio, cored and chopped

  10. 100g (4 oz) pecan halves, toasted

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil slowly to emulsify.

  2. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

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