Fennel Apple Salad With Walnuts Food

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FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

GOAT CHEESE FENNEL APPLE SALAD



Goat Cheese Fennel Apple Salad image

Make and share this Goat Cheese Fennel Apple Salad recipe from Food.com.

Provided by Corrinne J

Categories     Fruit

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 6

1 (5 1/3 ounce) package chavrie goat cheese
2 ea. gala apples
1 ea. celery
1 ea. fennel bulb
1/2 teaspoon lemon juice
1/2 cup walnut pieces

Steps:

  • Remove core and slice apples.
  • Remove core and slice fennel.
  • Cross cut celery.
  • Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
  • Fold in Chavrie®.
  • Serve on a bed of baby salad and top with walnut piece.

Nutrition Facts : Calories 287.9, Fat 21, SaturatedFat 8.7, Cholesterol 29.7, Sodium 232.9, Carbohydrate 17.1, Fiber 4.6, Sugar 8.7, Protein 11.3

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING



Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE



Fennel and Apple Salad with Cider Vinaigrette image

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Picnic     Backyard BBQ     Vinegar     Apple     Pecan     Fennel     Arugula     Fall     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

  • Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

FENNEL AND APPLE SALAD



Fennel and Apple Salad image

This is from Coup de Pouce. This is an healthy recipe done in only 20 minutes, preparation time. No cooking.

Provided by Boomette

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup plain yogurt, thick, type balkan
1 tablespoon liquid honey
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon poppy seed
1 dash salt
1 dash paprika
1 cup fennel, cut in fine slices
1/2 cup celery, cut in fine slices
1/2 cup red grapes, without seeds, cut in half
1 red apple, peeled, chopped
1/4 cup walnuts, toasted, chopped (optional)

Steps:

  • In a large bowl, with a whisk, mix yogurt, honey, lemon juice, dijon, poppy seeds, salt and paprika until creamy. Add fennel, celery, grapes and apple and stir to coat well. When ready to serve, sprinkle with walnuts, if wanted.

Nutrition Facts : Calories 72.6, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 75.2, Carbohydrate 16.9, Fiber 2.2, Sugar 13, Protein 1.2

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  • In a small bowl, whisk together the lemon juice, salt and pepper. Slowly drizzle in the olive oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and salt if needed.
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