Watercress and Fennel Salad with Ginger-Pear Dressing
A peppery watercress salad with thinly sliced fennel, mixed baby greens, celery, and pecans, tossed in a creamy blender dressing of pear, shallot, ginger, and apple cider vinegar. Optionally finished with pomegranate seeds and pear slices.
From The How Not to Age Cookbook
- Prep
- 15 min
- Total
- 15 min
- Yield
- 4 to 6 servings
- Category
- Salad
Nutrition (estimated)
per about 2 cups- Calories
- 90 kcal
- Protein
- 3 g
- Fat
- 5 g
- Carbs
- 12 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 50 mg
Ingredients
- pear
- shallot
- ginger
- apple cider vinegar
- pippali
- watercress
- fennel bulb
- mixed baby greens
- celery
- pecan pieces
- pomegranate seeds
Instructions
- Blend all dressing ingredients until smooth (thin with water if needed).
- Toss watercress, fennel, baby greens, celery, and pecans with enough dressing to coat.
- Top with pomegranate seeds and/or pear slices if desired.