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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C.—Veronica Callaghan, Glastonbury, Connecticut Ingredients:
3 tablespoons red grapefruit juice |
1 tablespoon olive oil |
1/2 teaspoon honey |
1/4 teaspoon kosher salt |
1/8 teaspoon pepper |
1 large fennel bulb |
2 large red grapefruit, sectioned |
1 cup fresh baby spinach |
1/4 cup shaved romano cheese |
1/2 cup pomegranate seeds |
Directions:
1. In a small bowl, whisk the first five ingredients. Remove fronds from fennel bulb; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.
2. Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds. Yield: 4 servings.
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