14 Ingredients
  • 1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh clementine or orange juice
  • 1 finely chopped shallot (about 2 1/2 tablespoons)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground cinnamon
  • 1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed
  • 5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)
  • 1 cup torn radicchio leaves
  • 1/4 cup pomegranate seeds
Nutrition
100
5% daily value
4 servings
                                       
                                            balanced, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 10

Fiber

14% 3

Sugars

- 8

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

7% 171

Calcium

11% 111

Magnesium

7% 30

Potassium

12% 556

Iron

5% 1

Zinc

3% 0

Phosphorus

11% 80

Vitamin A

13% 115

Vitamin C

61% 55

Thiamin (B1)

8% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

12% 0

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

160% 192
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