| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
*mccartney, Fennel, Salads, Vegetables |
5 |
Servings |
INGREDIENTS
| 12 |
|
Radishes, trimmed |
| 3 |
|
Fennel bulbs, trimmed |
| 2 |
|
Carrots, peeled |
| 1 |
|
Green apple, cored not too |
|
|
sour |
| 1 |
T |
Fresh lemon juice |
| 1/2 |
c |
Mayonnaise, or less as |
|
|
needed |
| 1998 |
|
neman/McBuster, PER SERVING: 215 cals 18g fat |
INSTRUCTIONS
Make 4 vertical cuts, crossing in the centre, in each radish. Soak in
iced water for 2-3 hours or until the petals open. Drain. Cut the
fennel bulbs lengthwise in half and cut out the hard core. Slice very
finely. Cut the carrots into matchsticks and dice the apple. Mix the
lemon juice into the vegetables, and then toss with the mayonnaise.
Pile into a salad bowl and garnish with the radishes. Notes: Serves
4-5 This healthy, crunchy salad of fennel, carrot, apple and radish is
dressed in a lemony mayonnaise, which adds to its freshness. Recipe
by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”