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Recipe Instructions

Arugula, Citrus and Fennel Salad
The light fruity dressing complements the peppery arugula and fennel flavor.

  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 3 tablespoons light olive oil
  • 2 tablespoons sugar
  • 1 tablespoon minced shallots
  • 1 teaspoon minced gingerroot
  • 1 teaspoon prepared mustard
  • 1 pomegranate
  • 1 (10 ounce) bag romaine salad greens
  • 2 cups arugula
  • 1 (1-1 1/2 pound) fennel bulb, trimmed, sliced lengthwise into 1/2 inch strips
  • 1 medium grapefruit, pared, sectioned, sections cut in half

Combine first 9 ingredients; whisk to blend.  Refrigerate, covered, several hours or overnight.  Cut pomegranate into quarters.  Remove seeds with spoon; discard connecting pulp.  Refrigerate seeds.
To Serve:  In large salad bowl, combine greens, fennel and grapefruit.  Drizzle with dressing , toss to coat.  Garnish with pomegranate seeds.  This salad can also be plated before serving.  Garnish individual servings with pomegranate seeds and pass the dressing at the table.
Serves 8.
  One fresh mango (peeled and diced) may be substituted for the grapefruit.
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