Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Vinegar, red wine |
1½ tablespoon | Olive oil |
1 tablespoon | Apple juice concentrate, frozen; thawed |
8 ounces | Pasta, fusilli, uncooked |
3 \N | 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 |
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