Apple Fennel Salad

Name: Apple Fennel Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
Ingredients: 1/2 cup balsamic vinegar; 8 cups fresh arugula or baby spinach; 1 large fennel bulb, thinly sliced; 1 large tart apple, julienned; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 teaspoon coarsely ground pepper; 1/2 teaspoon salt; 4 ounces crumbled goat cheese; 1 cup glazed walnuts

This apple fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. —Jason Purkey, Ocean City, Maryland

Ingredients

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Directions

In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly.
In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts.
Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts

1 cup: 198 calories, 14g fat (4g saturated fat), 18mg cholesterol, 299mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

Originally published as apple fennel salad in Healthy Cooking October/November 2012