Apple Fennel Salad with Fusilli

Dressing:

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

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

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 mx\ixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

Apple Fennel Salad with Fusilli printer friendly version located here. (Just the recipe. Nothing else.)
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