Green Leaf Salad With Fennel, Apple, And Pecans
By á-174942
Rate this recipe
0/5
(0 Votes)
Ingredients
- BALSAMIC VINAIGRETTE:
- 2 tablespoons balsamic vinegar
- 1 garlic clove pressed or minced
- 1/4 teaspoon salt
- Freshly-ground black pepper to taste
- 5 tablespoons olive oil
- SALAD:
- 6 cups torn-up green leaf lettuce washed, spun dry
- 1 cup torn-up radicchio washed, spun dry
- 1/2 large Granny Smith apple cut 12 thin slices
- 2/3 cup thinly-sliced fennel
- 1/2 cup chopped toasted pecans
Details
Servings 4
Preparation
Step 1
Combine the vinegar, garlic, salt, and pepper in a medium-size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one-quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
Serve immediately.
This recipe yields 4 servings.
You'll also love
- Fennel & Apple Salad with Roasted... 5/5 (2 Votes)
- Orecchiette with Caramelized... 5/5 (1 Votes)
- Chicken Salad With Grapes And... 0/5 (0 Votes)
- Broccoli And Goat Cheese Quiche 3/5 (1 Votes)
- Carrots With Cognac 0/5 (0 Votes)
- Applebee's Honey Mustard 0/5 (0 Votes)
Review this recipe