A pretty, colorful salad to make with seasonal winter produce like fennel bulb, celery root, winter greens and pomegranate. Top it off with a simple creamy lemon dressing. So refreshing and nourishing.
Ingredients For Salad With Fennel And Pomegranate Recipe
1 bunch Heart of romaine leaves, washed, dried and torn into bite sized pieces
2 cup Mixed baby greens or spinach
1 Small head radicchio, sliced into ribbons
1 pound 1 small celery root, about , peeled and cut into matchsticks
0.5 Red onion, thinly sliced
1 Fennel bulb, stems trimmed and feathery fronds reserved for garnish
0.5 cup Fresh pomegranate seeds
1 Grated zest and juice from lemon
1 teaspoon White wine or rice vinegar
0.5 teaspoon Fine sea salt plus more to taste
1 Fat garlic clove, grated on a microplane or finely chopped
1 Anchovy fillet, rinsed and finely chopped
0.25 cup Creme fraiche
0.25 cup Extra virgin olive oil
Nutrition value
270
calories per serving
17 g Fat9 g Protein26 g Carbs19 g FiberOther
Current Totals
17 g Fat
9 g Protein
26 g Carbs
19 g Fiber
MacroNutrients
Carbs
26 g
Protein
9 g
Fiber
19 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
545 mg
Iron
10 mg
Vitamin A
1744 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
42 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
218 mg
Manganese
3 mg
Phosphorus
250 mg
Selenium
4 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
