Apple-Fennel Salad With Fusilli Recipe

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Apple-Fennel Salad With Fusilli Ingredients

DRESSING

1/4 cup vinegar, red wine
1 1/2 tbsp olive oil
1 tbsp apple juice concentrate, frozen, thawed
1 1/2 tsp thyme, dried
1/2 tsp salt
1/4 tsp pepper

SALAD

8 oz pasta, fusilli, uncooked
3 apples, mcintosh, cored and diced
2 tbsp lemon juice
1/2 lb fennel, trimmed and thinly sliced
1 small lettuce head, boston

A Recipe for
Apple-Fennel Salad With Fusilli

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
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This Recipe for Apple-Fennel Salad With Fusilli is one of thousands in the Recipes-to-go Ethnic Cookbook.

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This is a recipe for Apple-Fennel Salad With Fusilli from the recipe cookbook of Recipes-to-go (Ethnic)

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

Apple-Fennel Salad With Fusilli

But when the time comes that a man has had his dinner, then the true man comes to the surface.
Mark Twain

Apple-Fennel Salad With Fusilli Directions

Dressing: In a small bowl, combine all dressing ingredients. Mix
well.

Salad: Boil pasta in salted water until cooked al dente, about 10
minutes. Drain and set aside. In a medium bowl, toss apples and lemon
juice. Stir in fennel and toss well.Combine pasta and apple-fennel
mx\ixture in a medium serving bowl. Add dressing and toss well. Serve
on a bed of lettuce. Serves 4.

Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg
sod; 6 g fiber

From the files of DEEANNE

Serves: 4

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Apple-Fennel Salad With Fusilli Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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