Fennel, Blood Orange, and Watercress Salad

3 cups – Thinly Sliced Fennel Bulb
3 cups – Trimmed Watercress
1 1/2 cup – Blood Orange Sections
12 oz – Pomegranate Seeds
2 1/2 tsp – Fresh Lemon Juice
2 1/2 tbsp – Extra Virgin Olive Oil
1/2 tsp – Sea Salt
1 cloves – Garlic Clove
1/4 tsp – Ground Black Pepper
1 cup – Chopped Romaine Lettuce

Recipe Directions:
Combine first 4 ingredients in a large bowl. Combine 3/4 tsp. grated lemon rind and next 4 ingredients (through garlic), stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Sprinkle with pepper. Yield: 8 servings (Serving size: about ¾  cup)

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search