Diabetes Forecast October 2005

Recipe of the Month

Walnut, Apple, and Fennel Salad

This traditional salad has a healthier punch thanks to fennel, heart-healthy walnuts, two greens instead of just one, and less oil in the dressing.

6 servings/serving size: 1 cup
Preparation time: 20 minutes

Salad
4 cups torn romaine or red romaine lettuce
2 cups baby spinach leaves
1 cup thinly sliced fennel bulb (1 bulb)
1 cup chopped apples of choice
1 small red onion, halved and thinly sliced
¼ cup toasted walnuts

Dressing
¼ cup fresh lemon juice
2 Tbsp. water
1½ Tbsp. olive oil
2 tsp. red wine vinegar
½ tsp. sugar
½ tsp. lemon zest
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste

1. Combine the romaine and spinach leaves and place in a salad bowl or platter. Top with the fennel, apples, onion, and walnuts.
2. Combine the dressing ingredients in a measuring cup and whisk well.
3. Pour over the salad and serve.

Nutrition Facts