Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 3 cups thinly sliced fennel bulb (about 1 large bulb)
- 3 cups trimmed watercress
- 1 1/2 cups blood orange sections (about 6 oranges)
- 3/4 cup pomegranate seeds
- 3/4 teaspoon grated lemon rind
- 2 1/2 tablespoons fresh lemon juice
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Combine first 4 ingredients in a large bowl. Combine lemon rind and next 4 ingredients (through garlic), stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Sprinkle with pepper.
Review this recipe