| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Salads |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vinegar, red wine |
| 1 1/2 |
tb |
Olive oil |
| 1 |
tb |
Apple juice concentrate, frozen; thawed |
| 1 1/2 |
ts |
Thyme, dried |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
oz |
Pasta, fusilli, uncooked |
| 3 |
|
Apples, Mcintosh; cored and diced |
| 2 |
tb |
Lemon juice |
| 1/2 |
lb |
Fennel; trimmed and thinly sliced (about 1 cup) |
| 1 |
sm |
Lettuce head, Boston |
INSTRUCTIONS
DRESSING
SALAD
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
mx\ixture 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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