FENNEL & APPLE SALAD
Steps:
- Chop the fennel into thin matchsticks or shred into very thin slices. Keep some of the leaves and chop (if the fennel didn't have any leaves - don't worry!)Peel and de core the apples then cut into thin slices. Cut the thin slices into very fine matchsticks then squeeze over half of the lemon and mix well.Very finely slice the red onion and add a little lemon over, mix well.Now combine all the ingredients in a bowl. That's IT!
Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
APPLE, FENNEL AND ENDIVE SALAD WITH FETA
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the fennel, endives, tarragon and feta.
- Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 535 milligrams, Sugar 11 grams
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
APPLE-FETA TOSSED SALAD
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 17g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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