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Pomegranate

Cucumber Orange And Pomegranate Salad

Eileen Goltz | Pareve

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.