|
pareve Source: Rosh Hashanah -- Jewish Holiday Cooking by Louise Fiszer.
SERVES 8
2 cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large navel oranges, zest and pith removed, halved and thinly sliced
2 bunches watercress or 8 ounces baby spinach leaves or 1 bunch watercress and 4 ounces baby spinach
3 tablespoons sherry wine vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts
1. Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl.
2. Whisk together vinegar, orange juice, honey and olive oil.
3. Toss with salad.
4. Sprinkle with pomegranate seeds and pine nuts
|
