Fennel and Apple Salad with Lemon-Shallot Dressing

2 Reviews
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Randy Mayor; Lydia DeGaris-Pursell
Yield:
8 servings (serving size: 2 cups)
October 2001
RECIPE BY Cooking Light

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

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)

Nutritional Information

  • Calories 91
  • Caloriesfromfat 37%
  • Fat 3.7g
  • Satfat 0.5g
  • Monofat 2.5g
  • Polyfat 0.4g
  • Protein 2g
  • Carbohydrate 14.9g
  • Fiber 3.8g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 165mg
  • Calcium 51mg

How to Make It

Step 1

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

Step 2

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.

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