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Apple and
Fennel Salad
This recipe is slightly modified from one on PETA's
web site www.vegcooking.com (Note that
the web designer has added the metric measurements.)
- 2 cups (480 ml) thinly julienned
fennel
- 2 cups (480 ml) thinly julienned apples
- 1 tbsp (15 ml) lemon
zest
- 2 tbsp (30 ml) lemon juice
- 2 1/2 tbsp (38 ml) olive oil
- 1
1/2 tbsp (23 ml) minced fresh thyme
- 1/2 tsp (8 ml) salt
- freshly
ground pepper to taste
Combine the vinagrette ingredients (last six) and
mix well. Toss with the apple and fennel. The salad can be covered and
refrigerated until serving time. Serves 4.
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