Recipe: Apple and Fennel Salad with Cider Vinaigrette

Apple and Fennel Salad with Cider Vinaigrette
Source: the American Institute for Cancer Research
Makes 6 servings

1/3 cup coarsely chopped pecans, toasted
3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. apple cider or apple juice
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. honey, or to taste
Salt and freshly ground black pepper, to taste
2 Gala apples
12-16 leaves (depending on size) dark leafy green or red lettuce, washed and dried
1/2 small red onion, peeled, halved and thinly sliced (1/8-inch)
1 small fresh fennel bulb, trimmed, thinly sliced

Toast pecans in a skillet over high heat until they take on a slightly toasted taste, occasionally stirring or gently shaking the pan to avoid burning. Depending on the skillet and intensity of heat, this takes only a few minutes. (The nuts can also be toasted on a baking sheet in a preheated 400-degree oven for about 5 minutes; watch nuts carefully to avoid burning.) As soon as the nuts are toasted, immediately transfer them to a small bowl and set aside.

Prepare vinaigrette. Combine in a blender (or a bowl with a whisk) the oil, vinegar, cider, nutmeg, ginger, honey, salt and pepper. Taste and adjust amount of salt and pepper used, if desired.

Core, seed and cut apples into thin slices. To prevent them from discoloring, place slices into a bowl containing water and a small amount of lemon juice.

Arrange 3 to 4 lettuce leaves on each of 4 salad plates to make a bed for apple/fennel mixture. Stems of lettuce leaves should be at the center of the plates.

Drain apple slices and pat dry with paper towels. Alternating slices of apple, onion and fennel, arrange the three ingredients over the lettuce. Sprinkle with pecans. Re-blend vinaigrette and drizzle over salads, or transfer dressing to a cruet or small pitcher to serve with salads.

Per serving: 157 calories, 12 g. total fat (1 g. saturated fat), 14 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 21 mg. sodium.