Fennel, Blood Orange, and Watercress Salad

Fennel-salad-ck-1941024-l

(2) Course Salads

Ingredients in this Recipe

1 1/2 cups blood orange sections (about 6 oranges)
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
3 cups thinly sliced fennel bulb (about 1 large bulb)
3 cups trimmed watercress
3/4 cup pomegranate seeds
3/4 teaspoon grated lemon rind

Recipe Preparation

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