Apple-Fennel Salad

I have never been much of a salad person. I always spend so much time focused on the main course that I forget that salads even exist. This salad caught my eye because of its textures and colors, and the fact that it has pomegranate seeds in it!

The next time I make this, I may want to use less fennel, and more apples and pomegranate seeds since the fennel is such an overpowering taste.

-Sarah

Apple-Fennel Salad

From the Better Homes and Gardens "Garden Fresh Meals" cookbook

Ingredients:

1 pomegranate

3 lemons

3-4 tart crisp green and/or red apples

2 medium fennel bulbs

6 tablespoons canola oil

2 tablespoons mayonnaise

3-4 tablespoons snipped fresh Italian parsley

Coarse salt and freshly ground black pepper

1. Remove seeds from pomegranate; set aside. Squeeze the juice from 1 of the lemons into a large salad bowl. Leave the skin on the apples; halve and core them. Thinly slice the apples and toss with the lemon juice in the bowl; set aside.

2. Cut off the fennel stalks. Discard stalks, reserving fronds. Remove any wilted outer layers on bulbs cut thin slices from the bases. Cut bulbs into quarters lengthwise. Core and thinly slice each quarter. Add the fennel slices to the apples. Toss to combine; set aside. Coarsely chop some of the reserved fennel fronds (about 1/4 cup); set aside.

3. For dressing, finely shred the yellow portion of peel from the 2 remaining lemons into a small bowl. Squeeze the juice from the 2 remaining lemons and add juice to peel. Whisk the oil into the juice and peel. Whisk in the mayonnaise and parsley. Season with salt and pepper.

4. To serve, drain apples and fennel; return to bowl. Add dressing, pomegranate seeds, and reserved fennel fronds; toss to coat.