Apple-fennel Salad With Fusilli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
1/4 cup: Vinegar, red wine
1 1/2 tbsp: Olive oil,
1 tbsp: Apple juice concentrate, frozen, thawed
1 1/2 tsp: Thyme, dried
1/2 tsp: Salt,
1/4 tsp: Pepper,
SALAD
8 ounce: Pasta, fusilli, uncooked
3: Apples, Mcintosh, cored and diced
2 tbsp: Lemon juice,
1/2 lbs: Fennel, trimmed and thinly sliced (about 1 cup)
1 small: Lettuce head, Boston
Directions:
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
mxixture 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
Source from luhu.jp
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
mxixture 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
Source from luhu.jp