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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Fennel and Apple Salad with Lemon-Shallot Dressing

Any lettuce will do, but we liked Boston lettuce for its delicate texture.

Cooking Light OCTOBER 2001

  • Yield: 8 servings (serving size: 2 cups)

Ingredients

  • 1/2 cup minced shallots (about 3)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped Braeburn or Gala apple (about 1 pound)
  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 16 cups torn Boston lettuce (about 8 small heads)

Preparation

Combine the first 8 ingredients in a small bowl, stirring with a whisk.

Place the apple and fennel in a large bowl. Spoon 1 tablespoon of dressing over apple mixture, tossing to coat. Add remaining dressing and lettuce, tossing to coat.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 37%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 14.9g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 165mg
  • Calcium: 51mg
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Fennel and Apple Salad with Lemon-Shallot Dressing recipe

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