Winter Watercress, Orange, and Fennel Salad – Catskill Animal Sanctuary

Ingredients

• About 4 to 5 cups watercress
• 1 bulb fennel, trimmed, halved, and thinly sliced
• ¾ cup store-bought pickled beets*
• 2 large oranges, peels removed with a sharp knife and sliced into rounds
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons orange or grapefruit juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• Ground black pepper, to taste