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Watercress, Blood Orange, and Fennel Salad

Watercress, Blood Orange, and Fennel Salad

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Servings: Serves 2

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

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

directions:

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

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Quantity Ingredients coupon
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1 blood orange, peel and pith removed  
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2 Tbsp. extra-virgin olive oil  
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1/2 small shallot, minced  
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1 tsp. white wine vinegar  
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1 tsp. Dijon mustard  
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1 bunch watercress, thick stems removed  
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1/2 small fennel bulb, cored and sliced very thin  
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1 tsp. minced fennel fronds  
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Salt and pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 126
Total Fat 14 g (22%)
Saturated Fat 2 g (10%)
Cholesterol 0 n/a
Sodium 110 mg (5%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 4 g (16%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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