{"id":232769,"date":"2015-01-09T00:00:00","date_gmt":"2015-01-09T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/whats-cooking-with-julie-light-winter-salad-2\/"},"modified":"2015-01-09T00:00:00","modified_gmt":"2015-01-09T08:00:00","slug":"whats-cooking-with-julie-light-winter-salad-2","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/whats-cooking-with-julie-light-winter-salad-2\/","title":{"rendered":"What\u2019s Cooking with Julie: Light winter salad"},"content":{"rendered":"

By\u00a0Julie White<\/p>\n

After all of the rich food over the past month, dig into this refreshing, light salad for a change. Don\u2019t be afraid of the fennel. This sweet and crunchy herb is worth a try.<\/p>\n

\"<\/a>
(Courtesy Ruth Hartnup \/ Flickr via Creative Commons)<\/figcaption><\/figure>\n

Ingredientes:<\/strong><\/p>\n

4-5 cups washed and torn bibb or romaine lettuce<\/p>\n

1 fennel bulb, thinly sliced (cut off fronds, root and outer leaves)<\/p>\n

1\/2 red onion, sliced very thin<\/p>\n

1 orange, peeled and segmented<\/p>\n

1\/2 cup pomegranate seeds*<\/p>\n

4 tablespoon of olive oil<\/p>\n

1 tablespoon of honey Dijon mustard<\/p>\n

2 tablespoon balsamic vinegar (red wine vinegar can be substituted)<\/p>\n

Pinch of salt and pinch of pepper<\/p>\n

* Pomegranate seeds are conveniently sold in small cartons at most grocery stores. You can also cut a fresh whole pomegranate in half and tap the uncut side with a wooden spoon over a bowl to catch the little garnet jewels of seeds.<\/p>\n

Instructions:<\/strong><\/p>\n

Toss the vegetables and fruit in a salad bowl. Whisk the oil, vinegar, mustard and spices in a small bowl and drizzle over the salad. Serve immediately.<\/p>","protected":false},"excerpt":{"rendered":"

By\u00a0Julie White After all of the rich food over the past month, dig into this refreshing, light salad for a change. Don\u2019t be afraid of the fennel. This sweet and crunchy herb is worth a try.<\/p>","protected":false},"author":726,"featured_media":221753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11557","_seopress_titles_title":"What\u2019s Cooking with Julie: Light winter salad","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11557,11551],"tags":[],"class_list":["post-232769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-mission-valley-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/232769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=232769"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/232769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/221753"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=232769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=232769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=232769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}