Winter Salad

After seeing this delicious looking salad over on Cupcakes and Cashmere this morning, I decided to try my hand at a fennel winter salad for dinner. I didn't find any arugula at the grocery store, so I tried this recipe from Cooking Light instead. Despite having to make some alterations (spring greens for watercress, clementines for blood oranges), the combination of sweet pomegranate seeds, tart lemon juice, and spicy greens was perfect.

Fennel, Clementine, and Mixed Greens Salad
adapted from Cooking Light
serves 2

1 thinly sliced fennel bulb
2 cups mixed spring greens
1 clementine, sectioned
1/3 cup pomegranate seeds (here's great instructions for prepping a pomegranate)
juice of 1/2 lemon
pinch of salt
1/4 garlic clove
freshly ground black pepper to taste

Combine first four ingredients in bowls. Combine next 3 in a small bowl and drizzle mixture over salads. Season with pepper.

{sounds funny, but this smelled great on my drive home from the store!}

{refreshingly colorful during the bleakness of winter}

Listening to: Maxwell "Pretty Wings"
Thought of the Day: "All great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope." -Winston Churchill