This simple salad has all of my favorite salad requirements: healthful of course, but also tender, crispy, a touch sweet, and a bit creamy. The base of the salad is a bed of peppery watercress leaves, thinly sliced crunchy fennel, golden raisins, and sliced baby bella mushrooms for added texture. The dressing is a lovely lemon-Dijon vinaigrette with a touch of sour cream added to it for a creamy touch. Feel free to substitute arugula leaves for the watercress if that is what you have on hand, and even full fat Greek yogurt or buttermilk for the sour cream.
(To view this recipe, click on the blue title of the blog post above*)
Baby Bella & Watercress Salad with Fennel & Golden Raisins
Ingredients:
- 4 cups watercress
- 1 fennel bulb, thinly sliced
- 8 oz. baby bella mushrooms, quartered
- 3 tablespoons golden raisins
- For the dressing:
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1 Tablespoon sour cream
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- pinch of crushed red pepper flakes
Directions:
- Toss the watercress, sliced fennel, quartered mushrooms and raisins together in a mixing bowl. Add all of the vinaigrette ingredients into a mason jar and close the lid; shake until emulsified and smooth. Season with salt and pepper to taste.
Tagged: baby bella mushrooms, baby bellas, creamy mustard vinaigrette, Dijon mustard, fennel, fresh fennel, golden raisins, mushroom and watercress salad, mushrooms, Salad, sliced mushrooms, sour cream, vegtarian, watercress, watercress salad
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