3 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
Fresh ground pepper
1 Granny Smith apple, washed and unpeeled
1 large fennel bulb (reserve some of the fronds for garnish)
¼ cup thinly sliced red onion
½ thinly cut celery stalk (~1/2 cup)
2 tablespoon chopped parsley
4 cups mixed greens
DirectionsCombine the dressing ingredients in a small bowl and set aside. Alternatively, you could add the dressing to a zip-top bag—this makes adding the apples to the dressing easy and helps in coating the apples thoroughly.
Cut the apple in quarters and remove the core. Slice very thin. Once sliced add apple to the dressing mixture to keep them from turning brown.
To cut the fennel, slice off the green frond stalks; chop some of the frond greens to use as garnish ~ two teaspoons. Slice the fennel in half and use your knife to cut out the core (triangle looking shape). Slice the fennel crosswise as thinly as possible and add to the dressing with the apple.
Toss the parsley, celery and onion in with the apple mixture.
To serve, drain off the extra dressing. Place 3/4 cup greens on each plate and top with about 1/3 cup apple mixture, top with reserved fronds and enjoy!
Yield: 6 Servings
Nutrition Breakdown: Calories 110, Fat 7g (1g saturated, 5g monounsaturated), Cholesterol 0mg, Sodium 95mg, Carbohydrate 12g, Fiber 3g, Protein 1g, Potassium 214mg, Phosphorus 25mg.
Percent Daily Value: 20% Vitamin A, 2% Calcium 10% Vitamin C, 4% Iron.
Carbohydrate Choice: 1 Carbohydrate
Diabetes Exchanges: 1 Vegetable, ½ Fruit, 1 Fat
Kim’s Note: This salad is wonderful even without the greens.