Contributed by (Recipe adapted from “Just Vegetable Recipes” at www.justvegetablerecipes.com)

Ingredients

Dressing:

¼ C Red Wine Vinegar

1 ½ Tbs Olive oil

1 Tbs Apple juice concentrate frozen, thawed

1 ½ tsp Thyme

½ tsp Salt

¼ tsp Pepper

Salad:

8 oz Pasta, fusilli, uncooked

3 Apples, cored and diced

2 Tbs Lemon juice

½ lb Fennel, trimmed and thinly sliced (about 1 cup)

Salad mix

Instructions

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 mixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of salad mix. Serves 4.

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