* Exported from MasterCook * 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 -------- ------------ -------------------------------- 1/2 ts vegetable oil 1/2 c skinned hazelnuts -- * coarsely chopped - or blanched almonds 1/2 c sunflower seeds -- shelled 1 lg fennel bulb 4 c carrots -- shredded 1 unpeeled apple -- cored & diced 2 green onions -- chopped Garnish: apple slices (dipped in lemon juice) green onion curls or fennel leaves Dressing: 1/3 c cider vinegar 1/4 c vegetable oil 2 tb granulated sugar 1/2 ts 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 tb (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 350 F oven for 10 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 (for 10): 160 calories, 12 g fat, 13 g carbs, 3 g protein; excellent source of vitamin A, thiamine, riboflavin Formatted By: Carole Walberg - - - - - - - - - - - - - - - - - -