This crunch, tangy salad makes a wonderful holiday side dish.
APPLE & FENNEL SALAD
- 2 granny smith apples
- 1 fennel bulb
- 3 tablespoons apple juice
- 2 tablespoons olive oil
- 1 pinch of salt
- ¼ cup pomegranate seeds
- 1 tablespoon parsley
- Slice the apples and fennel bulb as thinly as possible. Toss the apple slices, fennel slices, apple juice, olive oil, salt, and pomegranate seeds together.
- Chop parsley and use to garnish the salad.
Jenni Dye is a Nutrition Education Specialist IV who has worked at the Center for Healthy Communities since 2006. Jenni is a Registered Dietitian and Chico State Alumni, holding a bachelor’s degree and a master’s degree in nutrition science. Jenni’s background is in farming, school/community-based nutrition education, community food systems, food security and food safety.