Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing. Source: EatingWell Soups Special Issue April 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 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.

Nutrition Facts

180 calories; 14.1 g total fat; 3.3 g saturated fat; 7 mg cholesterol; 248 mg sodium. 428 mg potassium; 11.4 g carbohydrates; 3.3 g fiber; 7 g sugar; 3.5 g protein; 2726 IU vitamin a iu; 10 mg vitamin c; 65 mcg folate; 97 mg calcium; 1 mg iron; 21 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I used my own dressing. Next time will make the suggested dressing. Read More
Rating: 5 stars
Great salad that lasts in the fridge! I have made this several times and always to rave reviews. Love it! Read More
Rating: 4 stars
Light Crisp and Refreshing This is such a tasty salad. The fennel and blue cheese and strong flavors but not too overpowering. It went nicely with a grilled sirloin. Pros: Quick and Easy Read More