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Watercress with Fennel & Berries Recipe
Watercress with Fennel & Berries Recipe photo by Taste of Home

Watercress with Fennel & Berries Recipe

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I like to experiment when I'm cooking. This different, fresh-tasting summer salad is a success.—Jim Rude, Janesville, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 4 cups watercress
  • 1 cup thinly sliced fennel bulb
  • 1/2 cup fresh blueberries
  • 1/4 cup chopped fennel fronds
  • 1/4 cup pistachios, toasted
  • 1/3 cup refrigerated spinach salad dressing with bacon
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon teriyaki sauce

Nutritional Facts

3/4 cup equals 78 calories, 3 g fat (trace saturated fat), 0 cholesterol, 176 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. In a salad bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately. Yield: 6 servings.
Editor's Note: This recipe was tested with Marie’s brand salad dressing.
Originally published as Watercress with Fennel & Berries in Taste of Home June/July 2011, p23

Nutritional Facts

3/4 cup equals 78 calories, 3 g fat (trace saturated fat), 0 cholesterol, 176 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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