Apple & Fennel Salad

Source: EatingWell Test Kitchen

Serving size: about 2 cups

Servings per recipe: 5

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

View Nutrition Facts


  • ¼ cup olive oil
  • 2 tablespoons cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 large crisp, sweet apple, thinly sliced
  • 1 medium fennel bulb, quartered and thinly sliced, fronds set aside
  • 6 cups torn butterhead lettuce
  • ⅓ cup crumbled blue cheese


Large bowl and knife


Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop ¼ cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.


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

More About Fennel

How to Select

Choose firm, unblemished fennel bulbs with bright green leaves.

How to Store

Refrigerate fennel in a plastic bag with some air holes up to 5 days.

How to Prepare

Rinse in cold water. Separate stems and leaves. Slice top and bottom of fennel bulb. If outer layer is bruised, remove. Slice bulbs in half lengthwise. Cut into wedges, thin slices, or chopped pieces. Bulbs: Add raw to salads, cole slaw, and salsas. Braise, sauté, stir-fry, roast, or grill. Add to casseroles, sauces, soups, stews, meat, and pasta dishes. Leaves: Chop and use as an herb, similar to parsley. Add to salads, soups, dips, and fish dishes. Stems: Chop and add to salads, soups, and stews.