Two-apple salad
4 servings
Ingredients
| Quantity | 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 |
| Fennel Fronds; Optional | ||
Directions
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.