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Apple and Fennel Salad

This recipe is slightly modified from one on PETA's web site (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.