Apple, Fennel, Cranberry Salad

Apple Fennel Salad By then end of summer, I’m ready to leave lettuce behind for a while and try something different.

Here’s one if my favorite Fall salads. I serve this one on Thanksgiving.

Apple Fennel Salad

2 fennel bulbs

2 green apples

8 oz dried cranberries ( or dried cherries), chopped

4 oz pecans, chopped

Dressing

4 oz orange juice

3 Tablespoon  apple cider vinegar

2 Tablespoon  olive oil

1 1/2 Tablespoon whole grain mustard

Instructions:

For the salad:

Using the slicing blade on a food processor, sharp knife or mandoline, thinly slice the fennel bulbs.

Using the shredding blade on your food processor or a grater, shred the apples. Place the fennel, apple, chopped nuts and cranberries in a bowl.

For the dressing:

Place the juice, vinegar, oil and mustard in a small jar shake to emulsify.

Pour the dressing over the salad and toss.


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