Prepare the Salad

  • Thinly sliced fennel bulb 2 lbs
  • Fuji Apples, julienned, skin on 2 lbs
  • Lemons, juice of 2 each
  • Hellmann's® Mayonnaise Pail Light 4 gallon, pack of 1 2 cups
  • Salt and Pepper, to taste
  1. Prepare the Salad

    • Blanch sliced fennel in boiling, salted, water for 30 seconds. Drain and chill.
    • Toss julienne of apple with the lemon juice to coat well.
    • Add Hellmann's® Light Mayonnaise and mix well, chill.
    • Season to taste with salt and pepper.