Yield: 4 servings
Measure | Ingredient |
---|---|
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 | Water |
1 tablespoon | White Wine Vinegar |
2 tablespoons | Vegetable Oil |
½ teaspoon | Sugar |
¼ teaspoon | Salt |
\N \N | 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.