Trim the stems, root end and any tough outer leaves from the fennel. Slice it in half lengthwise. Then place the halves, cut side down on a cutting board and thinly slice. Core the apples and cut them into thin wedges. On 4 individual salad plates, arrange overlapping slices of fennel and apples in a sunburst pattern. Thin the salad dressing with the vinegar. Then spoon or drizzle the dressing over the fennel and apples. Sprinkle on the pecans and serve. Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (38%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 45.5mg||2 %|
|Potassium 477.4mg||13 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 14.2g|
|Protein 1.9g||3 %|
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Calories per serving: 123
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