Fennel and apple salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fennel |
| 2 | mediums | Red Apples |
| ⅓ | cup | Chunky Blue Cheese Salad Dressing |
| 1½ | tablespoon | Red Wine Vinegar |
| ¼ | cup | Pecans; Chopped |
Directions
Trim the stems, root end and any tough outer leaves from the fennel. Slice it in half lengthwise. Then place the halves, cut side down on a cutting board and thinly slice. Core the apples and cut them into thin wedges. On 4 individual salad plates, arrange overlapping slices of fennel and apples in a sunburst pattern. Thin the salad dressing with the vinegar. Then spoon or drizzle the dressing over the fennel and apples. Sprinkle on the pecans and serve.
Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Mar 25, 1998