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Apple and Fennel Salad with Cider Vinaigrette

May 29, 2009

Source: SUPERFOODS. 300 RECIPES FOR FOODS THAT HEAL BODY AND MIND by Dolores Riccio

Ingredients:
2 Tbsp. cider vinegar
1/3 c. olive oil
salt and pepper to taste
2 small or one extra large tart apple(s)
1 small bulb fennel 
1/2 head romaine or red leaf lettuce
1 Tbsp. chopped fennel leaves

Directions:
Place vinegar, oil, salt and pepper in a small jar. Cover and shake to blend. Pour into a large salad bowl.

Core the apples, but don’t peel. Slice them directly intothe dressing and stir.

Slice the fennel into wedges and add to bowl, stirring again so that everything is well-coated.

Tear the lettuce into bite-size pieces. Add to the bowl along with the fennel leaves.  Stir and serve immediately.

If you want to wait to serve, keep lettuce and fennel leaves separate until ready to serve.

Serves 4.

I served this with smoked pork tenderloin and it was a great match.

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