Fennel and Apple Salad with Lemon-Shallot Dressing Recipe Print Page

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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