Recipe - Apple-Fennel Salad With Fusilli

DRESSING
One fourth cup Vinegar, red wine
1 One half tablespoon Olive oil
1 tablespoon Apple juice concentrate,
frozen; thawed
1 One half teaspoon Thyme, dried
One half teaspoon Salt
One fourth teaspoon Pepper

SALAD
8 ounce Pasta, fusilli, uncooked
3 Apples, Mcintosh; cored and
minced
2 tablespoon Lemon juice
One half pound Fennel; trimmed and thinly
cut or sliced up (about 1 cup)
1 small 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 applefennel
mx\ixture 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini