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Fall Harvest Salad with Parmesan Vinigrette

Ingredients

Vinaigrette
5 tbsp (75 mL) olive oil
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) shredded parmesan cheese
2 tbsp (30 mL) finely chopped shallots

Salad
1 cup (250 mL) julienned fennel
1 cup (250 mL) julienned purple cabbage
1 med size apple, gala or honey crisp, julienned
1/2 cup (125 mL) chopped almonds



Directions

Vinaigrette

Put all ingredients in blender and pulse until smooth.

Salad

Toss the fennel, cabbage and apple with vinaigrette, and garnish with almonds; refrigerate salad for 30 minutes. Makes 2 to 4 servings.

Fall Harvest Salad with Parmesan Vinigrette

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