Fennel, Blood Orange, and Watercress Salad

Ingredients:
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)

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