Apple-Fennel Salad with Fusilli

Title:
Apple-Fennel Salad with Fusilli

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Salads




Ingredients:




----------------------------------DRESSING----------------------------------


   1/4 c  Vinegar, red wine


 1 1/2 tb Olive oil


     1 tb Apple juice concentrate,


          -frozen; thawed


 1 1/2 ts Thyme, dried


   1/2 ts Salt


   1/4 ts Pepper





-----------------------------------SALAD-----------------------------------


     8 oz Pasta, fusilli, uncooked


     3    Apples, Mcintosh; cored and


          -diced


     2 tb Lemon juice


   1/2 lb Fennel; trimmed and thinly


          -sliced (about 1 cup)


     1 sm Lettuce head, Boston





  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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini