| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salads, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/4 | c | Vinegar, red wine |
| 1 1/2 | T | Olive oil |
| 1 | T | Apple juice concentrate |
| frozen thawed | ||
| 1 1/2 | t | Thyme, dried |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 8 | oz | Pasta, fusilli uncooked |
| 3 | Apples, Mcintosh cored and | |
| diced | ||
| 2 | T | Lemon juice |
| 1/2 | lb | Fennel, trimmed and thinly |
| sliced about 1 cup | ||
| 1 | Lettuce head, Boston | |
| g fiber |
INSTRUCTIONS
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; From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 124
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 346.2mg
Potassium: 1072.2mg
Carbohydrates: 73g
Fiber: 24.2g
Sugar: <1g
Protein: 16.3g