Recipe - Blood Orange And Fennel Salad With Pomegranate Dressing

POMEGRANATE DRESSING
1 cup Bottled pomegranate juice
3 md Lemons; juiced
1 teaspoon Lemon zest
1 tablespoon Grated peeled gingerroot
1 teaspoon Fennel seeds; toasted
1 teaspoon Ground coriander
1 teaspoon Fresh rosemary leaves;
minced
One half teaspoon Cayenne pepper
1 teaspoon Rose water; up to 2
Salt and freshly ground
black pepper; to taste
Balsamic vinegar to taste

SALAD
1 md Fennel bulb; thinly cut or sliced up
4 Blood oranges
Peeled and segmented
One half cup Chopped kalamata olives
4 cup Mixed salad greens
One half cup Shredded radicchio or endive

4 SERVINGS DAIRYFREE

Blood oranges, olives, pomegranates, rose and ginger are all
considered to be aphrodisiac foods so watch out for this one.

DRESSING: In small bowl, whisk together all dressing ingredients
until well blended. In large bowl, combine fennel, oranges and
olives. Add enough dressing to lightly coat and toss to mix. In
separate bowl, toss greens with enough dressing to lightly coat. To
serve, arrange greens on serving plates. Mound fennel mixture over
greens and top with shredded radicchio.

PER SERVING: 92 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 19G CARB.;
O CHOL.; 94MG SOD.; 5G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 50

Converted by MM_Buster v2.0l.