Two-Apple Salad

2 Reviews
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Yield
4 servings (serving size: 1 cup)
January 1996
RECIPE BY Cooking Light

Ingredients

  • 1 small fennel bulb, trimmed and cut into julienne strips
  • 1 medium Red Delicious apple, quartered and cut into julienne strips
  • 1 medium Granny Smith apple, quartered and cut into julienne strips
  • 1/4 cup finely shredded carrot
  • 1/4 cup sliced green onions
  • 1 tablespoon water
  • 1 tablespoon white wine vinegar
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Fennel fronds, chopped (optional)

Nutritional Information

  • Calories 70
  • Caloriesfromfat 33%
  • Fat 2.6g
  • Satfat 0.4g
  • Monofat 0.6g
  • Polyfat 1.2g
  • Protein 1.1g
  • Carbohydrate 11.9g
  • Fiber 2.3g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 153mg
  • Calcium 43mg

How to Make It

Step 1

Combine first 5 ingredients in a medium bowl; toss well, and set aside.

Step 2

Combine water, vinegar, oil, sugar, and salt in a small bowl; stir with a wire whisk until blended. Add to fennel mixture, tossing gently to coat. Divide mixture among 4 salad plates. Garnish with fennel fronds, if desired.

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