Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top. Yield: 6 to 8 servings. Recipe from Diane Rossen Worthington, "American Bistro". email@example.com Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (1676g)|
|Recipe Makes: 1|
|Calories from Fat: 268 (34%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 503.2mg||17 %|
|Potassium 3948.2mg||104 %|
|Total Carbohydrate 132.7g||39 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 95.9g|
|Protein 16.5g||24 %|
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Calories per serving: 780
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