FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
FENNEL, GRAPEFRUIT, AND APPLE SALAD
A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil.
Provided by Bean
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
- Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.3 g, Fat 16.8 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 9 g
FENNEL, BLUEBERRY & APPLE JUICE
Fresh vegetable and fruit juice is a great morning pick-me-up, packed with nutrients such as folate, fibre and vitamin C
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 4
Steps:
- Trim the top and bottom from the fennel bulb and cut into pieces. Put the fennel, apple and frozen blueberries through your juicer following the manufacturer's instructions, then stir in the lemon juice and serve immediately.
Nutrition Facts : Calories 141 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
CARROT APPLE FENNEL JUICE
Use tart apples such as Macoun, Fuji, or McIntosh for this recipe.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Cut apple, fennel, and carrots into large chunks. Pass through a juicer. Stir; serve.
APPLE FENNEL SALAD
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.
Nutrition Facts :
FENNEL APPLE SOUP
Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
- Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
- Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
- Serve hot sprinkled with feta cheese.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 27.6 g, Cholesterol 16.7 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 660.2 mg, Sugar 15.5 g
FENNEL AND APPLE JUICE
Number Of Ingredients 2
Steps:
- Alternate adding the apples and fennel to the juicer and process until juiced.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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