Name: Chopped Cucumber, Pear, and Fennel Salad
Yield: 8 Servings
Ingredients: 2 pounds English hothouse cucumbers, cut into ¾-inch cubes; 1 large fennel bulb, fronds separated, bulb cut into ½-inch cubes; ½ teaspoon fresh lemon juice; 2 pears, peeled, quartered, cored, cut into ½-inch pieces (about 2 cups); ¾ cup pomegranate seeds, divided; ¾ cup Granny Smith Apple Cider Vinaigrette; Kosher salt and freshly ground black pepper

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Christopher Testani

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