Two-apple Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 1 | Fennel Bulbs, Trimmed And | |
| Julienne | ||
| 1 | Red Delicious Apples | |
| Quartered And Sliced | ||
| 1 | Granny Smith Apple | |
| Quartered | ||
| 1/4 | c | Shredded Carrots |
| 1/4 | c | Sliced Green Onions |
| 1 | T | Water |
| 1 | T | White Wine Vinegar |
| 2 | T | Vegetable Oil |
| 1/2 | t | Sugar |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 151.2mg
Potassium: 43.1mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g