Cucumber Orange And Pomegranate Salad (pareve)
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Ingredients 2 hothouse cucumbers, peeled and thinly sliced 1 large fennel bulb, trimmed and thinly sliced 1 small red onion, halved and thinly sliced 2 large naval oranges, zest and pith removed, halved and thinly sliced 8 ounces young spinach leaves 3 tablespoons sherry vinegar 2 tablespoons fresh orange juice 1 tablespoon honey 1/2 cup olive oil 1 cup pomegranate seeds 1/2 cup toasted pine nuts

Instructions

In a large bowl combine the cucumbers, fennel, onion, oranges and spinach in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.  Serves 8.

Serving Size

Serves 8

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .