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Ingredientes
- 1/4 c. Vinegar, red wine
- 1 1/2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Apple juice concentrate, frzn, thawed
- 1 1/2 tsp Thyme, dry
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 8 ounce Pasta, fusilli, uncooked
- 3 x Apples, Mcintosh, cored and diced
- 2 Tbsp. Lemon juice
- 1/2 lb Fennel, trimmed and thinly sliced (about 1 c.)
- 1 sm Lettuce head, Boston
Direcciones
- Dressing: In a small bowl, combine all dressing ingredients. Mix well.
- Salad: Boil pasta in salted water till cooked al dente, about 10 min. 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 in dressing and toss well. Serve on a bed of lettuce.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 55 | 16% |
| Total Fat 6.3g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 504mg | 14% |
| Total Carbs 65.59g | 17% |
| Dietary Fiber 6.4g | 21% |
| Sugars 16.32g | 11% |
| Protein 8.55g | 14% |
