Fennel and Apple Slaw
Serves 4.
Note: Crisp fennel and tart apples make a fine side to braised sausages, roast chicken and pork. Swap out the apples for pears and the dried cranberries for apricots, and it's great with curry. Toss in crumbled feta or shaved Parmesan cheese, and call it lunch. From Beth Dooley.
• 1 large fennel bulb (about 10 oz.)
• 1 large tart apple, cored and thinly sliced (i.e. Haralson)
• 1 bunch green onions, white part only, trimmed and thinly sliced
• 1/4 c. dried cranberries
• 3 tbsp. hazelnut or sunflower oil
• 1 tbsp. cider vinegar
• 1 tsp. coarse mustard
• 1 to 2 tsp. maple syrup, to taste
• Coarse salt, to taste
• Freshly ground black pepper, to taste
Directions
In a medium bowl, toss together the fennel, apple, green onions and cranberries.
In a small bowl or covered jar, combine the oil, vinegar, mustard and maple syrup. Drizzle into the salad and toss to coat the ingredients. Season to taste with the salt and pepper. Serve right away.
Nutrition information per serving:
Calories180
Fat10 g
Sodium45 mg
Carbohydrates22 g
Saturated fat1 g
Total sugars16 g
Protein1 g
Cholesterol0 mg
Dietary fiber4 g
Exchanges per serving: ½ fruit, 1 carb, 2 fat.
