Fennel & Apple Salad with Apple Vinaigrette

Fennel & Apple Salad with Apple Vinaigrette
Makes:
4
Prep Time:
10
minutes
Total Time:
60
minutes

Dietary Considerations:

Vegetarian
This fresh Fennel & Apple Salad features thinly sliced apples and fennel together covered with a sweet and tangy apple vinaigrette. Sprinkle with crumbled blue cheese and glazed pecans for a delicious side dish.

In this recipe:

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Ingredients:

  • 1 1/2 cups Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small red apples, washed, cored and thinly sliced
  • 4 small fennel bulbs, washed and thinly sliced (4 cups total)
  • 2 to 3 slices red onion (optional)
  • 1/4 cup chopped glazed pecans
  • 1/4 cup (1 ounce) crumbled blue cheese
  • Fresh thyme leaves

Directions:

BRING Juicy Juice to a boil in small saucepan over medium-high heat. Reduce heat to low; cook for 20 minutes or until juice is reduced to ½ cup. Cool to room temperature. (Juice can be refrigerated in covered container for up to 2 days.) Whisk in vinegar, oil, mustard, salt and pepper.

TO ASSEMBLE: Alternately stack layers of fennel and apple (and onion if using) on salad plates. Drizzle with apple vinaigrette. Sprinkle with pecans, blue cheese and thyme leaves.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 33g (11% of DV)
  • Dietary Fiber: 6g (24% of DV)
  • Sugars: 20g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 60% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Fennel & Apple Salad with Apple Vinaigrette

Ingredients

  • 1 1/2 cups Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small red apples, washed, cored and thinly sliced
  • 4 small fennel bulbs, washed and thinly sliced (4 cups total)
  • 2 to 3 slices red onion (optional)
  • 1/4 cup chopped glazed pecans
  • 1/4 cup (1 ounce) crumbled blue cheese
  • Fresh thyme leaves

 

Directions

BRING Juicy Juice to a boil in small saucepan over medium-high heat. Reduce heat to low; cook for 20 minutes or until juice is reduced to ½ cup. Cool to room temperature. (Juice can be refrigerated in covered container for up to 2 days.) Whisk in vinegar, oil, mustard, salt and pepper.

TO ASSEMBLE: Alternately stack layers of fennel and apple (and onion if using) on salad plates. Drizzle with apple vinaigrette. Sprinkle with pecans, blue cheese and thyme leaves.

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