WATERCRESS WITH FENNEL & BERRIES
I like to experiment when I'm cooking. With watercress, fennel and blueberries, this unique, fresh-tasting green salad is a success. -Jim Rude, Janesville, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FENNEL AND WATERCRESS SALAD
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- 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.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g
ROSEMARY-ROASTED GOLDEN BEETS AND CARROTS
This Rosemary-Roasted Golden Beets and Carrots recipe couldn't be easier: Just toss all the ingredients together on a baking sheet and roast until tender.
Provided by Sue Li
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.
Nutrition Facts : Calories 169 kcal, Carbohydrate 17 g, Protein 2 g, SaturatedFat 2 g, Sodium 491 mg, Sugar 10 g, Fat 11 g, UnsaturatedFat 0 g
BEET, FENNEL AND WATERCRESS SALAD
Categories Salad Citrus Vegetable Side Vegetarian Fennel Beet Fall Healthy Vegan Watercress Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Cut tops and root ends off beets. Wrap beets in aluminum foil and bake until tender, about 50 minutes. Cool slightly. Peel beets. Slice beets into rounds; stack rounds and cut into strips.
- Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.)
- Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.
WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.
FENNEL AND WATERCRESS SOUP
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Low Protein
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepan.
- Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.
- Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
- Simmer 30 minutes, then remove herb pouch.
- Pass soup through food mill or puree until smooth in a food processor or blender.
- Pour puree into a clean saucepan, bring back to boil and correct seasoning.
- Add cream and chopped parsley.
- Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.
- Drain, cut leaves from stalks, chop roughly, and add to soup.
- Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
Nutrition Facts : Calories 399.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 55.6, Sodium 403.4, Carbohydrate 51.4, Fiber 6.3, Sugar 6.3, Protein 11.8
ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY
Steps:
- Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
- Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
- In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
- Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.
WATERCRESS WITH BEETS AND FENNEL
Make and share this Watercress With Beets and Fennel recipe from Food.com.
Provided by threeovens
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F; toss beets with oil and season with salt and pepper.
- Roast until tender 18 to 20 minutes; let cool.
- In a serving bowl, toss watercress, fennel and beets.
- Whisk together dressing ingredients OR place in a lidded glass jar and shake.
- Drizzle 6 tablespoons of the dressing over the salad and toss well.
Nutrition Facts : Calories 233.2, Fat 15.7, SaturatedFat 2.3, Cholesterol 5, Sodium 493.7, Carbohydrate 21.3, Fiber 4.4, Sugar 11.6, Protein 5
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