Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup Vinegar, red wine
- 1 1/2 tbsp Olive oil
- 1 tbsp Apple juice concentrate
- -frozen, thawed
- 1 1/2 tsp Thyme, dried
- 1/2 tsp Salt
- 1/4 tsp Pepper
- SALAD
- 8 oz Pasta, fusilli, uncooked
- 3 Apples, Mcintosh, cored and
- -diced
- 2 tbsp Lemon juice
- 1/2 lbs Fennel, trimmed and thinly
- -sliced (about 1 cup)
- 1 small Lettuce head, Boston
- =
Directions
1 Dressing: in a small bowl, combine all dressing ingredients.
2 Mix well.
3 Salad: boil pasta in salted water until cooked al dente, about 10 minutes.
4 Drain and set aside.
5 In a medium bowl, toss apples and lemon juice.
6 Stir in fennel and toss well.combine pasta and apple-fennel mxin a medium serving bowl.
7 Add dressing and toss well.
8 Serve on a bed of lettuce.