Apple-fennel salad with fusilli

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: 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

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