Fennel and Pomegranate
Salad
By Madhavi d.d.
Dressing
•2-3 tbsp lemon juice
•1 tsp Dijon mustard
•1 tsp salt
•½ tsp pepper
•1/3 cup olive oil
•1 tbsp honey 2
Salad
•1 fennel bulb (the white part, keep the green parts for soup), sliced very thin
•½ seedless cucumber, sliced very thin
•1 granny smith apple (green apple), sliced very thin
•½ cup fresh pomegranate seeds
Preparation
Trim and core fennel and slice the fennel thinly. Slice the apple and cucumber thinly as well.
On a large serving platter, layer fennel, cucumber, and apple. Top salad with pomegranate seeds and
fennel fronds (the green stuff).
*Easy and refreshing!
Serves
6-8
