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Fennel and Apple Salad

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Appetizer Salads


  • 3/4 lb Fennel
  • 2 md Red Apples
  • 1/3 c Chunky Blue Cheese Salad Dressing
  • 1 1/2 tb Red Wine Vinegar
  • 1/4 c Pecans; Chopped


Trim the stems, root end and any tough outer leaves from the fennel. Slice it in half lengthwise. Then place the halves, cut side down on a cutting board and thinly slice. Core the apples and cut them into thin wedges. On 4 individual salad plates, arrange overlapping slices of fennel and apples in a sunburst pattern. Thin the salad dressing with the vinegar. Then spoon or drizzle the dressing over the fennel and apples. Sprinkle on the pecans and serve.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to MC-Recipe Digest by Meg Antczak <> on Mar 25, 1998