two-apple salad
- Categories
- Salads
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 small | Fennel Bulbs; Trimmed And Julienne |
| 1 medium | Red Delicious Apples; Quartered And Sliced |
| 1 medium | Granny Smith Apple; Quartered |
| ¼ cup | Shredded Carrots |
| ¼ cup | Sliced Green Onions |
| 1 tablespoon | Water |
| 1 tablespoon | White Wine Vinegar |
| 2 tablespoons | Vegetable Oil |
| ½ teaspoon | Sugar |
| ¼ teaspoon | Salt |
| Fennel Fronds; Optional |
Combine first 5 ingredients in a medium bowl; toss well, and set aside.
Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a whisk until blended. Add to fennel mixture, tossing gently to coat. Divide mixture among 4 salad plates. Garnish with fennel fronds, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jul 20, 1999, converted by MM_Buster v2.0l.
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