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Recipe by: albaric
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See below ingredients and instructions 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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