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CATEGORY CUISINE TAG YIELD
Grains American Salads 1 Servings

INGREDIENTS

2 Garlic cloves, minced
1/2 c Fresh lemon juice
1 1/2 t Sugar
Salt
Freshly ground black pepper
1/2 c Olive oil
2 T Finely chopped fresh mint
1/2 Green cabbage, finely
shredded
2 Fennel bulbs, trimmed and
finely shredded
4 Carrots, peeled/ shredded
1 T Chopped cilantro
1 T Chopped fresh dill
1/4 c Pomegranate seeds

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1049
Calories From Fat: 971
Total Fat: 109.9g
Cholesterol: 3.6mg
Sodium: 390.1mg
Potassium: 311.7mg
Carbohydrates: 19.8g
Fiber: 1.5g
Sugar: 9.5g
Protein: 3.6g


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