Pomegranate-Fennel Salad

By [e-mail]

Ingredients

• 1 med. fennel bulb, cored & 1/4 C feathery fronds reserved
• 2 med. navel oranges
• 12 Sicilian or green olives, quartered
• 1/2 C coarsely chopped parsley
• 1/4 C pomegranate seeds
• 1 T olive oil
• 1 T lemon juice
• 1 T pomegranate or wine vinegar
• 1 t honey
• 1/8 t cayenne pepper
• Salt

Preparation

Step 1

Slice fennel into thin julienne strips & add to med. bowl
Peel oranges, removing all bitter white pith. Working over bowl, cut in between membranes to release sections. Add olives, parsley & pomegranate seeds to bowl.
In small jar, combine olive oil, lemon juice, vinegar, honey, cayenne & salt & blend. pour over salad. Add chopped fennel fronds & toss gently.
Cal.: 113