| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Salads |
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Fresh lemon juice |
| 1 1/2 |
ts |
Sugar |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Finely chopped fresh mint |
| 1/2 |
|
Green cabbage; finely shredded |
| 2 |
|
Fennel bulbs; trimmed and finely shredded |
| 4 |
|
Carrots; peeled/ shredded |
| 1 |
tb |
Chopped cilantro |
| 1 |
tb |
Chopped fresh dill |
| 1/4 |
c |
Pomegranate seeds |
INSTRUCTIONS
LEMON-MINT DRESSING
SALAD
GARNISH
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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