Recipe - Chopped Winter Salad With Lemon-Mint Dressing

LEMONMINT DRESSING
2 Garlic cloves; minced
One half cup Fresh lemon juice
1 One half teaspoon Sugar
Salt and freshly ground
black pepper
One half cup Olive oil
2 tablespoon Finely chopped fresh mint

SALAD
One half Green cabbage; finely
shredded
2 Fennel bulbs; trimmed and
finely shredded
4 Carrots; peeled and shredded
1 tablespoon Chopped cilantro
1 tablespoon Chopped fresh dill

GARNISH
One fourth cup Pomegranate seeds

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

Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"

Recipe by: Cooking live Show #9012

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997