Apple-fennel salad with fusilli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vinegar, red wine |
| 1½ | tablespoon | Olive oil |
| 1 | tablespoon | Apple juice concentrate, frozen; thawed |
| 8 | ounces | Pasta, fusilli, uncooked |
| 3 | Apples, Mcintosh; cored and diced | |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Thyme, dried |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | pounds | Fennel; trimmed and thinly sliced (about 1 cup) |
| 1 | small | Lettuce head, Boston |
Directions
DRESSING
SALAD
Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in fennel and toss well.Combine pasta and apple-fennel mx\\ixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.
Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg sod; 6 g fiber
From the files of DEEANNE