Apple and Fennel Salad with Blue Cheese

This week I am going to focus on learning about new salads and sharing my favorites with you. This is probably going to be funny for my Princess since she loves salads and would love to eat more it. I will try to get her to write  a salad review and I will hopefully share it at the end of the week.


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
  • 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
  • 6 cups torn butterhead lettuce
  • 1/3 cup crumbled blue cheese


  1. Whisk oil, vinegar, salt and pepper in a large bowl.
  2. Add apple and fennel and toss to coat.
  3. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.

Tips & Notes

  • Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.


Per serving:

174 calories

14 g fat ( 3 g sat , 9 g mono );\

7 mg cholesterol

11 g carbohydrates

0 g added sugars

3 g protein

3 g fiber

269 mg sodium

414 mg potassium

Nutrition Bonus: Vitamin A (47% daily value), Folate  & Vitamin C (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 2 fat

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