Beet Fennel & Pomegranate Salad
"Recipe source: Ripe Figs cookbook. a popular Greek salad."
Original is 4-6 servings
Ingredients
- For the dressing
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Nutritional
- Serving Size: 1 (239.2 g)
- Calories 203.8
- Total Fat - 11.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 102.8 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 6.1 g
- Sugars - 15.5 g
- Protein - 3.4 g
- Calcium - 102.1 mg
- Iron - 1.9 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a serving bowl slice the beets into 1 1/4 inch pieces.
Step 2
Using a mandolin or sharp knife slice the apple and fennel, discarding the core of the fennel bulb and then add to the salad bowl along with the herbs and pomegranate seeds and 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Combine ingredients in a jar to make dressing and then pour dressing over salad.
Step 4
Toss salad.
Tips
No special items needed.
1 Reviews
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