Crunchy Apple and Fennel Slaw
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
|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|
- 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.
120 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 15g
- Protein: 1g
Vitamin A 15%
Vitamin C 20%
Hy-Vee Seasons Fall 2015.