FENNEL SALAD WITH APPLES AND FRESH CORN

Fennel Salad With Apples and Fresh Corn image

Provided by Chouny

Categories Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 large fennel bulbs (thinly sliced, hearts removed)
1 apple, thinly sliced (royal gala or granny smith)
1/4 cup red onion (thinly sliced lengthwise)
1 corn (fresh and cooked)
1/4 cup olive oil
1/2 lemon juice
1 tablespoon fennel leaves (chopped)
1/2 teaspoon sugar
salt
pepper

Steps:

Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
Cut each bulb in half lengthways, then slice as thinly as possible.
Keep skin on apple and cut them as thinly as possible.
Cut red onion as thinly as possible.
With a knife cut along the core of cooked corn in order to remove kernels.
Mix together ingredients for the vinaigrette and pour over salad.
Refrigerate for a few hours before serving.

Nutrition Facts : Calories 190.2, Fat 13.9, SaturatedFat 1.9, Sodium 68.1, Carbohydrate 17.5, Fiber 5.3, Sugar 5.8, Protein 1.9