Title: Winter Salad with Lemon-Mint Dressing
Categories: Salads
Yield: 1 servings

----------------------------LEMON-MINT DRESSING----------------------------
2 Garlic cloves; minced
1/2 c Fresh lemon juice
1 1/2 ts Sugar
Salt
Freshly ground black pepper
1/2 c Olive oil
2 tb Finely chopped fresh mint

-----------------------------------SALAD-----------------------------------
1/2 Green cabbage; finely
-shredded
2 Fennel bulbs; trimmed and
-finely shredded
4 Carrots; peeled/ shredded
1 tb Chopped cilantro
1 tb Chopped fresh dill

----------------------------------GARNISH----------------------------------
1/4 c Pomegranate seeds

Prepare the dressing: In a small bowl, whisk together the garlic, lemon
juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until
blended. Stir in the mint. Taste for seasoning.

Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots,
cilantro, and dill, and toss to combine. Drizzle the dressing over the
salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top.

Yield: 6 to 8 servings.

Recipe from Diane Rossen Worthington, "American Bistro".
jmerrill@prodigy.com

Posted to JEWISH-FOOD digest by Nancy Berry on Aug
31, 1998, converted by MM_Buster v2.0l.