Pomegranate-Fennel Salad

1. 1

   Slice the fennel into thin julienne strips and add to a medium bowl.

2. 2

   Using a sharp knife, peel the oranges; be sure to remove all of the bitter white pith.

3. 3

   Working over the bowl, cut in between the membranes to release the sections.

4. 4

   Add the olives, parsley and pomegranate seeds to the bowl.

5. 5

   In a small jar, combine the olive oil, lemon juice, vinegar, honey, cayenne and salt and shake to blend.

6. 6

   Pour the dressing over the salad.

7. 7

   Add the chopped fennel fronds and toss gently.

8. 8

   Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.