Diabetic Recipes APPLE AND FENNEL SALAD

Meatloaf Recipes

Yield: Makes 6 servings.

Ingredients

- 1/3 cup coarsely chopped pecans, toasted
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. apple cider or apple juice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. honey, or to taste
- Salt and freshly ground black pepper, to taste
- 2 Gala apples
- 12-16 leaves (depending on size) dark leafy green
or red lettuce, washed and dried
- 1/2 small red onion, peeled, halved and thinly sliced (1/8-inch)
- 1 small fresh fennel bulb, trimmed, thinly sliced

Directions

Toast pecans in a skillet over high heat until they take
on a slightly toasted taste, occasionally stirring or
gently shaking the pan to avoid burning. Depending on
the skillet and intensity of heat, this takes only a
few minutes. (The nuts can also be toasted on a baking
sheet in a preheated 400-degree oven for about 5 minutes;
watch nuts carefully to avoid burning.) As soon as the
nuts are toasted, immediately transfer them to a small
bowl and set aside.

Prepare vinaigrette. Combine in a blender (or a bowl
with a whisk) the oil, vinegar, cider, nutmeg, ginger,
honey, salt and pepper. Taste and adjust amount of salt
and pepper used, if desired.

Core, seed and cut apples into thin slices. To prevent
them from discoloring, place slices into a bowl containing
water and a small amount of lemon juice.

Arrange 3 to 4 lettuce leaves on each of 4 salad plates
to make a bed for apple/fennel mixture. Stems of lettuce
leaves should be at the center of the plates.

Drain apple slices and pat dry with paper towels.
Alternating slices of apple, onion and fennel, arrange
the three ingredients over the lettuce. Sprinkle with
pecans. Re-blend vinaigrette and drizzle over salads,
or transfer dressing to a cruet or small pitcher to
serve with salads.

Nutritional Information Per Serving:
157 calories, 12 g. total fat (1 g. saturated fat),
14 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 21 mg. sodium
Diabetic Exchanges: 2 Fruit, 2 Fat

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