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Crunchy Winter Vegetable Salad with Pomegranate & Tarragon Vinaigrette
4 Serving Plantry

Crunchy Winter Vegetable Salad

with Pomegranate & Tarragon Vinaigrette

If you have a mandoline or vegetable slicer at home, this is a great time to use it. Otherwise, thinly slice the vegetables to create this rainbow of a meal boasting lots of vitamin C from colorful vegetables.

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
110
FAT
0g
CARBOHYDRATES
25g
PROTEIN
3g


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INGREDIENTS

  1. 1 fennel bulb
  2. 1 carrot
  3. 4 radishes, any color
  4. 1 head radicchio
  5. ¼ oz fresh tarragon
  6. 1 tsp Dijon mustard
  7. 1 tbsp red wine vinegar
  8. 2 tbsp olive oil
  9. 2 tbsp pomegranate seeds
  10. For full ingredient list, see Nutrition
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
110
FAT
0g
CARBOHYDRATES
25g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Trim the dark green stems away from the fennel if present. Cut the fennel bulb in half and then remove the V-shaped core. Thinly slice the fennel. Peel and thinly slice the carrots. Thinly slice the radishes. Separate the radicchio leaves. Mince the tarragon leaves.

2
Make the tarragon vinaigrette

In a small bowl, whisk together the minced tarragon, dijon mustard, red wine vinegar, and a pinch of salt. Slowly drizzle in 2 tbsp olive oil while whisking. Taste the vinaigrette and adjust seasoning with salt and pepper.

3
Serve

Add the radicchio leaves and sliced vegetables to serving bowls. Sprinkle each serving with sliced scallions, chopped peanuts, and chopped cilantro. Drizzle bowls with the remaining peanut sauce.

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