| 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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