Hide Information

Information

Course: cold appetizer, side dish
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 4 servings
Hide Notes

Notes

This light, multicolored salad is good as an accompaniment to hot or cold meats, or served alongside a sandwich.

Ingredients

  • 2 large carrots
  • 2 large navel oranges
  • 1 fennel bulb
  • 1 bunch watercress
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 3 tbsp olive oil
  • 3 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • 2 tsp sesame seeds, lightly toasted

Directions

 

Prepare ahead: The salad can be refrigerated in a covered bowl for up to 6 hours. Toss the fennel in a lemon juice to prevent discoloration Dress and toss just before serving.

1. Trim and peel the carrots. Use a vegetable peeler to make long, thin strips of the entire carrot.

2. Cut away the peel and pith from the oranges. Working over a bowl, cut between the membranes to release the orange segments. Trim the fennel and thinly slice. Remove any tough stalks from the watercress. Combine the carrot, orange, fennel, and watercress in a serving bowl.

3. To make the dressing, whisk together the juices and honey. Gradually whisk in the oils. Season with salt and pepper. Pour the dressing over the salad mixture, sprinkle with the sesame seeds, and serve.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

271kcal (14%)
97mg (10%)
62mg (103%)
328mcg RAE (11%)
538mg
31mg
2g
10g
5g
20g
0mg (0%)
351mg (15%)
2g (11%)
22g (33%)
1mg (5%)