Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016


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

180.4 calories; protein 3.5g 7% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 7.2g; fat 14.1g 22% DV; saturated fat 3.3g 17% DV; cholesterol 6.8mg 2% DV; vitamin a iu 2726.2IU 55% DV; vitamin c 10.1mg 17% DV; folate 65.4mcg 16% DV; calcium 97.2mg 10% DV; iron 1.3mg 7% DV; magnesium 21.3mg 8% DV; potassium 427.5mg 12% DV; sodium 247.8mg 10% DV; thiamin 0.1mg 5% DV.

Reviews (3)

Read More Reviews
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