Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------DRESSING-------------------------------
1/4 c Vinegar, red wine 1 1/2 ts Thyme, dried
1 1/2 tb Olive oil 1/2 ts Salt
1 tb Apple juice concentrate, 1/4 ts Pepper
-frozen; thawed

---------------------------SALAD--------------------------------
8 oz Pasta, fusilli, uncooked 1/2 lb Fennel; trimmed and thinly
3 Apples, Mcintosh; cored and -sliced (about 1 cup)
-diced 1 sm Lettuce head, Boston
2 tb Lemon juice

Dressing: In a small bowl, combine all dressing ingredients. Mix
well.

Salad: Boil pasta in salted water until cooked al dente, about 10
minutes. Drain and set aside. In a medium bowl, toss apples and lemon
juice. Stir in fennel and toss well.Combine pasta and apple-fennel
mxixture in a medium serving bowl. Add dressing and toss well. Serve
on a bed of lettuce. Serves 4.

Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg
sod; 6 g fiber

From the files of DEEANNE

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