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Winter Salad

Yield 8 servings (serving size: 1/2 cup lettuce, about 1/3 cup fennel mixture, 1/4 cup grapefruit, 2 tablespoons pomegranate seeds, 1 tablespoon avocado, 3/4 teaspoon pine nuts, and about 2 1/4 teaspoons dressing)
Israeli cuisine encompasses a number of Mediterranean influences. This salad is based on a Moroccan dish with lemon juice and fennel. The addition of grapefruit, pomegranate, and avocado represents the bounty of Israel.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced fennel
  • 1/2 cup diagonally sliced celery
  • 4 cups torn romaine lettuce
  • 2 cups grapefruit sections
  • 1 cup pomegranate seeds
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 105
  • caloriesfromfat 57 %
  • fat 6.6 g
  • satfat 0.9 g
  • monofat 3.8 g
  • polyfat 1.5 g
  • protein 1.7 g
  • carbohydrate 12.2 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 169 mg
  • calcium 33 mg

How to Make It

  1. Combine first 4 ingredients. Gradually add oil, stirring with a whisk.

  2. Combine 1 tablespoon dressing, fennel, and celery in a bowl; cover and refrigerate 2 hours. Set aside remaining dressing.

  3. Arrange lettuce on a platter; top with celery mixture, 2 cups grapefruit sections, 1 cup pomegranate seeds, avocado, and pine nuts. Drizzle with remaining dressing.