What’s Cooking with Julie: Light winter salad

By Julie White

After all of the rich food over the past month, dig into this refreshing, light salad for a change. Don’t be afraid of the fennel. This sweet and crunchy herb is worth a try.

 (Courtesy Ruth Hartnup / Flickr via Creative Commons)

(Courtesy Ruth Hartnup / Flickr via Creative Commons)


4-5 cups washed and torn bibb or romaine lettuce

1 fennel bulb, thinly sliced (cut off fronds, root and outer leaves)

1/2 red onion, sliced very thin

1 orange, peeled and segmented

1/2 cup pomegranate seeds*

4 tablespoon of olive oil

1 tablespoon of honey Dijon mustard

2 tablespoon balsamic vinegar (red wine vinegar can be substituted)

Pinch of salt and pinch of pepper

* Pomegranate seeds are conveniently sold in small cartons at most grocery stores. You can also cut a fresh whole pomegranate in half and tap the uncut side with a wooden spoon over a bowl to catch the little garnet jewels of seeds.


Toss the vegetables and fruit in a salad bowl. Whisk the oil, vinegar, mustard and spices in a small bowl and drizzle over the salad. Serve immediately.

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