Apple and Fennel
								Salad
This recipe is slightly modified from one on PETA's web
							 site www.vegcooking.com

- 2 cups
							 (480 ml) thinly julienned fennel
- 2 cups thinly julienned apples
- 1
							 tbsp (15 ml) lemon zest
- 2 tbsp (30 ml) lemon juice
- 2 1/2 tbsp (38 ml)
							 olive oil
- 1 1/2 tbsp (23 ml) minced fresh thyme
- 1/2 tsp (8 ml)
							 salt
- freshly ground pepper to taste

Combine the vinagrette
							 ingredients (last six) and mix well. Toss with the apple and fennel. The salad
							 can be covered and refrigerated until serving time. Serves 4.