Preview Recipe: Pomegranate and Arugula Salad with Fennel and Blood-Orange Vinaigrette
Prep time:
Total time:
Serves: 4
- For the Blood-Orange Vinaigrette:
- 2 blood oranges, juiced
- 1⁄2 cup extra-virgin olive oil
- 2 teaspoons ume plum vinegar
- 1⁄4 teaspoon ginger powder
- For the Salad:
- 4 cups baby arugula
- 1 small fennel bulb, sliced thinly
- 1 cup pomegranate seeds
- Combine the orange juice, olive oil, ume plum vinegar, ginger powder, and sea salt in a small bowl and whisk to incorporate. Set aside.
- Combine the arugula, fennel slices, and pomegranate seeds in a bowl. Toss with the blood-orange vinaigrette and serve immediately.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/preview-recipe-pomegranate-and-arugula-salad-with-fennel-and-blood-orange-vinaigrette/
3.3.3070