CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Appetizers, Posted, Salads |
4 |
Servings |
INGREDIENTS
3/4 |
lb |
Fennel |
2 |
|
Red Apples |
1/3 |
c |
Chunky Blue Cheese Salad |
|
|
Dressing |
1 1/2 |
T |
Red Wine Vinegar |
1/4 |
c |
Pecans, Chopped |
INSTRUCTIONS
Trim the stems, root end and any tough outer leaves from the fennel.
Slice it in half lengthwise. Then place the halves, cut side down on a
cutting board and thinly slice. Core the apples and cut them into thin
wedges. On 4 individual salad plates, arrange overlapping slices of
fennel and apples in a sunburst pattern. Thin the salad dressing with
the vinegar. Then spoon or drizzle the dressing over the fennel and
apples. Sprinkle on the pecans and serve. Recipe by: 5 in 10 Appetizer
Cookbook Posted to MC-Recipe Digest by Meg Antczak
<meginny@frontiernet.net> on Mar 25, 1998
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