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Recipe by: miriane
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See below ingredients and instructions of the recipe
--------------------------DRESSING-------------------------------
1/4 c Vinegar, red wine
1 1/2 tb Olive oil
1 tb Apple juice concentrate,
-frozen; thawed
1 1/2 ts Thyme, dried
1/2 ts Salt
1/4 ts Pepper
---------------------------SALAD--------------------------------
8 oz Pasta, fusilli, uncooked
3 Apples, Mcintosh; cored and
-diced
2 tb Lemon juice
1/2 lb Fennel; trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head, Boston
Dressing: In a small bowl, combine all dressing ingredients. Mix
well.
Salad: Boil pasta in salted water until cooked al dente, about 10
minutes. Drain and set aside. In a medium bowl, toss apples and lemon
juice. Stir in fennel and toss well.Combine pasta and apple-fennel
mxixture in a medium serving bowl. Add dressing and toss well. Serve
on a bed of lettuce. Serves 4.
Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg
sod; 6 g fiber
From the files of DEEANNE
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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