| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Posted, Salads |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fennel |
| 2 |
md |
Red Apples |
| 1/3 |
c |
Chunky Blue Cheese Salad Dressing |
| 1 1/2 |
tb |
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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