Fennel, Blood Orange, And Watercress Salad

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3 cups thinly sliced fennel bulb (about 1 large bulb)

3 cups trimmed watercress

1 1/2 cups blood orange sections (about 6 oranges)

3/4 cup pomegranate seeds

3/4 teaspoon grated lemon rind

2 1/2 tablespoons fresh lemon juice

2 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1 garlic clove, minced

1/4 teaspoon black pepper

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