Fennel, Apple, and Gorgonzola Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Carbohydrate 24 g(8%)
- Cholesterol 21 mg(7%)
- Fat 12 g(18%)
- Fiber 5 g(21%)
- Protein 8 g(16%)
- Saturated Fat 6 g(29%)
- Sodium 387 mg(16%)
- Calories 224
Preparation Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer. Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.
Preparation Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer. Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.
