| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Bottled pomegranate juice |
| 3 |
md |
Lemons; juiced |
| 1 |
ts |
Lemon zest |
| 1 |
tb |
Grated peeled gingerroot |
| 1 |
ts |
Fennel seeds; toasted |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Fresh rosemary leaves; minced |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Rose water; up to 2 |
|
|
Salt and freshly ground black pepper; to taste |
|
|
Balsamic vinegar to taste |
| 1 |
md |
Fennel bulb; thinly sliced |
| 4 |
|
Blood oranges |
|
|
Peeled and segmented |
| 1/2 |
c |
Chopped kalamata olives |
| 4 |
c |
Mixed salad greens |
| 1/2 |
c |
Shredded radicchio or endive |
INSTRUCTIONS
POMEGRANATE DRESSING
SALAD
4 SERVINGS DAIRY-FREE
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.
A Message from our Provider:
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