Fennel Apple Salad With Pineapple & Ginger Dressing
Yield: 8 servings
This fresh, crisp salad is an easy, vibrant side that's perfect for showing off our beautiful fall and winter harvest!
Ingredients
- 1 large Granny Smith apple, cored and thinly sliced (leave the skin on)
- 2 teaspoons freshly squeezed lemon juice
- 1 half pineapple, exterior skin and core removed, and flesh thinly sliced and cut into 1" pieces
- 1 medium red bell pepper, cored and diced
- 1 medium yellow bell pepper, cored and diced
- 2 cups thinly sliced fennel (core removed)
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh fennel fronds
- Ginger Dressing
Instructions
- Place apple slices in a medium bowl and sprinkle evenly with lemon juice. Toss lightly to coat.
- In a large bowl, fold together pineapple, red pepper, yellow pepper, and fennel. Fold in apple slices, chopped parsley, and chopped fennel fronds.
- Create the Ginger Dressing and drizzle about ⅓ cup over the salad; fold gently a few times to combine.
- Chill the salad for 1-4 hours before serving. Right before serving, fold the salad a few times to combine. Add more Ginger Dressing if needed. Keeps well in the refrigerator for a few days.
Notes
- inspired by a fresh salad we enjoyed on the Carnival Breeze
- Nutritional data is calculated without the dressing, as the numbers will vary depending on the amount you use.
Nutrition Information:
Serving: 1 Calories: 40kcal Carbohydrates: 10g Protein: 1g Fat: 0.2g Saturated Fat: 0.1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.03g Sodium: 18mg Potassium: 263mg Fiber: 2g Sugar: 6g Vitamin A: 931IU Vitamin C: 71mg Calcium: 24mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.