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Watercress, Blood Orange, and Fennel Salad

  • Servings:

    Serves 2 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    0 minutes


1 blood orange, peel and pith removed
2 Tbsp. extra-virgin olive oil
1/2 small shallot, minced
1 tsp. white wine vinegar
1 tsp. Dijon mustard
1 bunch watercress, thick stems removed
1/2 small fennel bulb, cored and sliced very thin
1 tsp. minced fennel fronds
Salt and pepper
Watercress, Blood Orange, and Fennel Salad


1. Cut orange into segments and set aside. Squeeze 1 tablespoon juice from the membrane into a medium bowl. Whisk in oil, shallot, vinegar, and mustard until combined.
2. Add watercress, fennel slices, fronds, and orange segments to vinaigrette and toss to coat. Season with salt and pepper to taste.
Source: Hannaford fresh Magazine, January-February, 2016


Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 110 mg (5%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 4 g (16%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a