Carrot& fennel salad with nuts & seeds

 
                  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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