Winter salad with lemon-mint dressing

1 servings

Ingredients

Quantity Ingredient
2 Garlic cloves; minced
½ cup Fresh lemon juice
1½ teaspoon Sugar
Salt
Freshly ground black pepper
½ cup Olive oil
2 tablespoons Finely chopped fresh mint
½ Green cabbage; finely shredded
2 Fennel bulbs; trimmed and finely shredded
4 Carrots; peeled/ shredded
1 tablespoon Chopped cilantro
1 tablespoon Chopped fresh dill
¼ cup Pomegranate seeds

Directions

LEMON-MINT DRESSING

SALAD

GARNISH

Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning.

Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top.

Yield: 6 to 8 servings.

Recipe from Diane Rossen Worthington, "American Bistro".

jmerrill@...

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.

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