Name: Fennel and Apple Salad with Cider Vinaigrette
Yield: Makes 4 servings
Ingredients: 1/2 cup unfiltered apple cider or apple juice; 3 tablespoons extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon honey; 1 large Granny Smith apple, quartered, cored, thinly sliced; 1 medium-size fresh fennel bulb, trimmed, thinly sliced; 2 cups arugula (about 3 ounces); 1/2 cup pecans (about 2 ounces), toasted

This light, refreshing salad is from Pizzeria Bianco in Phoenix.

Recipe information

Yield
Makes 4 servings

Ingredients

1/2 cup unfiltered apple cider or apple juice

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon honey

1 large Granny Smith apple, quartered, cored, thinly sliced

1 medium-size fresh fennel bulb, trimmed, thinly sliced

2 cups arugula (about 3 ounces)

1/2 cup pecans (about 2 ounces), toasted

Preparation

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

TagsSalad American Fennel Root Vegetable Vegetable Apple Fruit Arugula Leafy Greens Pecan Nut Starter Dinner Nut Free Gluten Free Vegetarian 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

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