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Cucumber and Pomegranate Salad

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“Festive and refreshing”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
  2. In a jar, combine above with oil, vinegar, salt and pepper. Shake well. Dressing can be refrigerated up to 2 days.
  3. Pluck 2 tablespoons of fennel fronds and reserve for garnish.
  4. Trim and core fennel. Slice paper thin.
  5. With veggie peeler, peel alternating strips for cucumber skin. Then, thinly slice cucumber crosswise at an angle.
  6. On a serving platter, layer fennel, cucumber and apple. Shake dressing and drizzle on top. Top salad with pomegranate seeds and fennel fronds.
  7. Sprinkle 1/4 teaspoon of salt all over top.

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