|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||White Wine Vinegar|
|2 tablespoons||Vegetable Oil|
|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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