This delicious light salad is perfect for any meal.
It is a nice change from everyone’s favourite potato salad or coleslaw and goes with any meat or as a healthy salad all on it’s own.
The recipe below is for 4 servings. The pictures are from my personal salad which I doubled the recipe because I love leftovers for the next day!
Fennel Bulb
Some like to use just the bulk but you can use all parts of the bulb from the feathery fronds to the seeds inside. It’s mild yet distinct licorice flavor can be added to any salad, soup or stew.
Why “Organic” Green Apples?
Apples are on the “Dirty Dozen” list meaning that they carry some of the highest loads of pesticides and are one of the 12 fruits and veggies that are best purchased organic. Visit: www.ewg.org. Apples are rich in fibre, antioxidants and nutrients. Don’t forget to leave the skin on.
Walnuts
Walnuts are a wonderfully healthy, soft nut. You could always use pecans or another nut but there are many reasons to add walnuts to your daily diet. They are full of antioxidant, and fibre but they also contain a plant-based omega-3 fat alpha-linolenic acid (ALA) which has anti-inflammatory benefits.
This salad is tasty right away and even tastier the next day when the flavours have marinated together.
Place all the vinaigrette ingredients in a medium salad bowl and whisk together. Thinly slice your fennel bulb. Some like to just use the bulb. I use the whole bulb. Thinly slice your organic green apple (with skin on). Chop your walnuts to the size you prefer. Add your vinaigrette to the fennel bulb, apple and walnuts and toss together. EnjoyApple, Fennel & Walnut Salad with Apple Cider Vinaigrette
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