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Apple and
Fennel Salad
This recipe is slightly modified from one on PETA's
web site www.vegcooking.com (Note that
the web designer has added the metric measurements.)
- 2 cups (480 ml) thinly julienned
fennel
- 2 cups (480 ml) 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 (3 ml) salt
- 1/4 tsp (2 ml) pepper
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.
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