Fennel and Orange Salad with Walnuts

1. 1

   Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, stirring constantly.

2. 2

   Place onion in shallow bowl, cover with cold water, and let stand 15 minutes.

3. 3

   Drain and pat dry.

4. 4

   Cut peel, including all white pith, from oranges with paring knife.

5. 5

   Cut segments free from membranes over medium bowl to collect juice.

6. 6

   Add orange segments to juice.

7. 7

   Add onion, fennel, parsley, olives and oil to oranges, and mix gently.

8. 8

   Season with salt and pepper.

9. 9

   Let stand at room temperature 30 minutes for flavors to blend.

10. 10

    Divide watercress among 6 salad plates.

11. 11

    Top with orange mixture, sprinkle with walnuts, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.