Pomegranate arils, or "jewels" as my youngest daughter likes to call them, are a beautiful and nutritious addition to winter salads. They are packed with heart-healthy antioxidants, and they add a juicy sweetness and slight crunch to recipes. My children like to cut open pomegranates, carefully removing all of the arils, and put them into a bowl to eat like cereal for a bedtime snack. Serve this light and refreshing salad with any type of Middle Eastern or Mediterranean main dish.
Ingredients
Salad
2 medium
fennel bulbs
cored and thinly sliced
½ small
red onions
thinly sliced
½ medium
pomegranates
½ cups
parsley
chopped
2 teaspoons
cumin seeds
toasted
Dressing
2 tablespoons
lemon juice
2 tablespoons
extra virgin olive oil
1 cloves
garlic
crushed
½ teaspoons
sea salt
