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| Apple-Fennel Salad with Fusilli
DRESSING
1/4 cup of Vinegar, red wine
1 1/2 tablespoons of Olive oil
1 tablespoon of Apple juice concentrate,
1 1/2 teaspoons of thyme, dried
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
SALAD
8 ounces of Pasta, Fusilli, uncooked
3 Apples, McIntosh; cored and chopped
2 tablespoons of Lemon juice
1/2 pound of Fennel, trimmed and thinly
1 small Lettuce head, Boston |
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Dressing: In a small bowl, combine all dressing ingredients. Mix well. Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in fennel and toss well. Combine pasta and apple-fennel mixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4. Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg sod; 6 g fiber From the files of DEEANNE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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