Apple & Fennel Salad with Blue Cheese

Apple & Fennel Salad with Blue Cheese

Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.

From EatingWell: September/October 2012
Yield: 5 servings, about 2 cups each
Active Time: 15
Total Time: 15


  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons cider vinegar
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon freshly ground pepper
  5. 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
  6. 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
  7. 6 cups torn butterhead lettuce
  8. 1/3 cup crumbled blue cheese


Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. 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.


Nutrition Per Serving: 174 calories; 14 g fat (3 g sat, 9 g mono); 7 mg cholesterol; 11 g carbohydrates; 3 g protein; 3 g fiber; 269 mg sodium; 414 mg potassium.

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

1 Carbohydrate Serving

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