Recipe By : Homemaker's Oct/97
Serving Size : 10 Preparation Time :0:20
Categories : Homemaker's Magazine Salads
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts vegetable oil
1/2 c skinned hazelnuts -- * coarsely chopped
- or blanched almonds
1/2 c sunflower seeds -- shelled
1 lg fennel bulb
4 c carrots -- shredded
1 unpeeled apple -- cored & diced
2 green onions -- chopped
Garnish:
apple slices (dipped in lemon juice)
green onion curls or fennel leaves
Dressing:
1/3 c cider vinegar
1/4 c vegetable oil
2 tb granulated sugar
1/2 ts salt
Drizzle oil into large skillet over medium-high heat. Add chopped
nuts and sunflower seeds. Stir until lightly toasted; set aside.
Trim fennel bulb, removing leaves, with large, sharp knife, cut bulb
into thin shreds (you should have about 2 cups). In large bowl,
combine fennel, carrots, apple and green onions.
Dressing: Combine vinegar, oil, sugar and salt, whisking until sugar
is dissolved. Pour over vegetables and toss. (Salad may be covered
and refrigerated for up to 8 hours.)
Just before serving: Reserving 2 tb (25 mL) of the toasted nuts and
seeds, stir remainder into salad. Sprinkle reserved nuts and seeds
on top. Garnish with apple slices, green onions or fennel leaves.
* Skinned hazelnuts are available at some bulk food stores.
Otherwise, to remove skins, place hazelnuts on baking sheet in 350 F
oven for 10 to 15 minutes or until skin begins to crack; wrap hot
nuts in kitchen towel, let cool, then rub off skins with towel.
Makes 8 to 10 servings
Preparation time: 20 minutes
Per serving (for 10): 160 calories, 12 g fat, 13 g carbs,
3 g protein; excellent source of vitamin A, thiamine, riboflavin
