| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Fennel Bulbs; Trimmed And Julienne |
| 1 |
md |
Red Delicious Apples; Quartered And Sliced |
| 1 |
md |
Granny Smith Apple; Quartered |
| 1/4 |
c |
Shredded Carrots |
| 1/4 |
c |
Sliced Green Onions |
| 1 |
tb |
Water |
| 1 |
tb |
White Wine Vinegar |
| 2 |
tb |
Vegetable Oil |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
|
|
Fennel Fronds; Optional |
INSTRUCTIONS
Combine first 5 ingredients in a medium bowl; toss well, and set aside.
Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a
whisk until blended. Add to fennel mixture, tossing gently to coat. Divide
mixture among 4 salad plates. Garnish with fennel fronds, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 20,
1999, converted by MM_Buster v2.0l.
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