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Apple-fennel salad with fusilli

Yield: 4 Servings MMM

Ingredients:

• 1/4 c Vinegar red wine
• 1 1/2 tb Olive oil
• 1 tb Apple juice concentrate -frozen; thawed
• 1 1/2 ts Thyme dried
• 1/2 ts Salt
• 1/4 ts Pepper MMMMM---------------------------SALAD--------------------------------
• 8 oz Pasta fusilli uncooked
• 3 Apples Mcintosh; cored and -diced
• 2 tb Lemon juice
• 1/2 lb Fennel; trimmed and thinly -sliced (about 1 cup)
• 1 sm Lettuce head

Instructions:

Boston 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 mxixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4. Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg sod; 6 g fiber From the files of DEEANNE

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