Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate - alive magazine

Ingredients

• 1/4 cup (60 mL) sliced almonds
• 3 cups (750 mL) finely sliced Savoy cabbage
• 1 small fennel bulb, finely sliced (about 1 1/2 cups/350 mL)
• 1/2 red onion, thinly sliced
• 1/2 cup (125 mL) finely sliced mint
• 4 oranges, segmented, with juice reserved for dressing (see tip)
• 1/4 cup (60 mL) pomegranate seeds
• 2 Tbsp (30 mL) orange juice reserved from oranges above
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) sherry vinegar
• 1/4 tsp (1 mL) pepper
• Pinch of salt