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Exported from MasterCook



Carrot & Fennel Salad With Nuts & Seeds

Recipe By : Homemaker's Oct/97
Serving Size : 10 Preparation Time :0:20
Categories : Homemaker's Magazine Salads
  Grains  
Amount Measure Ingredient -- Preparation Method



  **Formatted By Carole Walberg**
1/2 Tsp vegetable oil
1/2 Cup skinned hazelnuts -- *coarsely chopped
or blanched almonds
1/2 Cup sunflower seeds -- shelled
1 Large fennel bulb
4 Cups carrots -- shredded
1   unpeeled apple -- cored & diced
2   green onions -- Chopped
Garnish:
apple slices(dipped in lemonjuice)
green onion curls or fennel leaves
Dressing:
1/3 Cup cider vinegar
1/4 Cup vegetable oil
2 Tbsp granulated sugar
1/2 Tsp 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 tbsp (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 35OF oven for I0 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 (for10): 160 calories, 12g fat,13g carbohydrate,3 g protein; excellent source of vitamin A, thiamine, riboflavin









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