Apple-Fennel Salad with Fusilli

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Title: Apple-Fennel Salad with Fusilli
Yield: 4 Servings
Categories: Vegetarian, Vegan, Salads


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

8 oz Pasta, fusilli, uncooked
3 Apples, Mcintosh; cored and
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