| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Cooking, Live | 1 | Servings |
INGREDIENTS
| 2 | Garlic cloves, minced | |
| 1/2 | c | Fresh lemon juice |
| 1 1/2 | t | Sugar |
| Salt and 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 and 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 Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro" Recipe by: Cooking live Show #9012 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1182
Calories From Fat: 978
Total Fat: 110.7g
Cholesterol: 3.6mg
Sodium: 613.4mg
Potassium: 1346.9mg
Carbohydrates: 50.8g
Fiber: 10.6g
Sugar: 24.8g
Protein: 6.6g