Apple-Fennel Salad with Walnuts

Photo: Annabelle Breakey; Styling: Dan Becker

Yield:

Serves 12 (serving size: about 1 cup)

Recipe from

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 100
Caloriesfromfat 63 %
Protein 1.7 g
Fat 7.2 g
Satfat 0.6 g
Carbohydrate 9.3 g
Fiber 2.1 g
Sodium 95 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup chopped shallots
1/4 cup unfiltered apple juice
2 tablespoons apple cider vinegar
2 1/2 tablespoons roasted walnut oil*
1/2 teaspoon kosher salt
5 ounces baby arugula (about 6 cups)
2 Fuji apples, quartered, cored, and sliced thinly
1 fennel bulb, halved and sliced thinly
3/4 cup toasted walnut pieces

Preparation

Whisk together shallots, juice, vinegar, oil, and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

*We like La Tourangelle brand, sold at well-stocked grocery stores.

Note: Nutritional analysis is per serving.

Note:

November 2010