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Yield: 4 Servings
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
* 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.
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
* 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.
