Ingredients
Prepare the Salad
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Thinly sliced fennel bulb 2.0 lbs
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Fuji Apples, julienned, skin on 2.0 lbs
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Lemons, juice of 2.0 each
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Salt and Pepper, to taste
Preparation
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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.