Tuesday, November 18, 2008

Orange, Fennel and Pomegranate Salad

Thanksgiving menu looking a little heavy on the calorie-meter? Here's a nice salad that offers a bright, light contrast to the usual feast yet still marries well with fall's classic dishes.

Orange, Fennel and Pomegranate Salad
5 oranges, rind cut off and sliced
3 medium fennel bulbs chopped, plus 2 tbs. of the fennel fronds
1 pomegranate, seeded
6 cups mixed greens

For Dressing, Whisk Together:
Juice of 1 lemon, about 1/4 cup
2 tbs Champagne vinegar
3 tbs. olive oil
2 tbs. honey
salt and pepper to taste

Toss first 3 ingredients together, place over the greens. Dress with lemon vinaigrette.


Anonymous said...

A great, healthy and light dish

Carrot said...

Easy to make and affordable, not to mention it is nutritious. I am to include this in my Christmas meal plan, thanks a lot.