Recipe
Author
Hy-Vee Test Kitchen
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Description
This autumn salad partners well with roasted or grilled meats. Also try this slaw on a juicy burger topped with blue cheese.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ tbsp. Hy-Vee apple cider vinegar | ||
| 1 ½ tbsp. chopped fresh tarragon | ||
| 2 tsp. fresh lemon juice | ||
| 3 tbsp. Hy-Vee Select olive oil | ||
| 2 small fennel bulbs | ||
| 2 firm, crisp eating apples, such as Pink Lady, Jazz or Gala, cored | ||
| Kosher salt and Hy-Vee black pepper, to taste |
Directions
- For apple vinaigrette, in a medium bowl whisk together cider vinegar, tarragon and lemon juice. Slowly whisk in olive oil; set aside.
- Trim stalks from fennel; cut bulbs into thin strips and chop enough fronds for 1 tablespoon. Add fennel strips and fronds to dressing.
- Cut apples into julienne strips; toss with dressing. Season to taste with salt and pepper.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 15g
- Protein: 1g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Fall 2015.