Two-apple salad

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
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.

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