|
 Recipe: Autumn Salad
Or fall salad, if you prefer. A colorful and flavorful salad to enjoy when
the weather changes and the leaves begin to fall.
| Yield |
6 servings |
| Time |
45 minutes |
| Tools |
- 2 medium bowls
- whisk
- wooden spoon
- colander
- serving platter or 6 plates
|
| Ingredients |
- 6 T (3/8 c) orange juice
- 2 T balsamic vinegar
- ¼ c olive oil
- salt
- pepper
- ½ medium bulb fennel, cored and thinly sliced
- ¼ c pomegranate seeds
- 2 navel oranges, peeled and broken into segments
- 2 bunches watercress, washed and de-stemmed
|
| Directions |
Combine fennel, pomegranate, and oranges in bowl. Whisk the juice, vinegar, oil, salt, and pepper in the other bowl, pour over fruit, toss, and let marinate on the counter for 30 minutes. Strain through colander into the original dressing bowl. Add watercress to the dressing, toss, arrange on platter, top with fruit/fennel, and serve.
|
| Notes |
Adapted from Myra Kornfeld's The Voluptuous Vegan, in which this is called Fennel, Orange, and Pomegranate Salad. |
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