Ingredients20 m servings 178 cals
- 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.
Per Serving: 178 calories; 15.4 g fat; 8.9 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition
ReviewsRead all reviews 16
This salad really grew on me. It was a 4 with the first few bites, but by the time I finished, I wanted more. I halved the recipe, and even that made a ton--but the leftovers are just as good. I...
This was so easy and delicious. Made a weeknight meal feel special. Didn't have radichio on hand so left it out and it was still great.
This is a very delicious salad if you can find some nice fresh fennel and watercress. Try Whole Foods.
This is a great base recipe. I too skipped the radiccio and couldn't find any cranberries in the house. So I subbed diced dates for the c-berries, toasted walnuts for the pecans and added onio...
what a great combination of flavors! This salad is unique and delicious. Thanks!
This was excellent! I live by myself so I actually made 1/6 of the recipe. Makes quite a bit for a single gal but I kept the dressing in a jar instead of putting it all on the salad as I knew ...
Fabulous! The did not have radicchio, so sadly had to omit. Can not wait to make it again!! I reduced the servings to 5, but the dressing ingredients did not change, so I have tons of leftove...