How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crunchy Apple-Nut Salad?

You need 8 ingredients. The key ingredients include: 1 large, crunchy, tart-sweet apple cut into slices about 1/4-inch thick, 1/4 cup thinly sliced fennel bulb, 1 heaping tablespoon fennel fronds, 1/4 cup roasted hazelnuts or pecans, roughly chopped, and more.

Is Crunchy Apple-Nut Salad suitable as salads?

Yes, Crunchy Apple-Nut Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Crunchy Apple-Nut Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Apple-Nut Salad Recipe

Name: Crunchy Apple-Nut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large, crunchy, tart-sweet apple cut into slices about 1/4-inch thick; 1/4 cup thinly sliced fennel bulb; 1 heaping tablespoon fennel fronds; 1/4 cup roasted hazelnuts or pecans, roughly chopped; 1 tablespoon extra virign olive oil (something that's very tasty on its own); juice of half of a lemon; 1 ounce Parmigiano of choice, either cut into small chunks or shaved into wide strips; kosher salt

Crunchy Apple-Nut Salad – a delicious recipe with crunchy, fennel bulb, fennel, pecans, extra virign olive oil, lemon. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 large, crunchy, tart-sweet apple cut into slices about 1/4-inch thick
1/4 cup thinly sliced fennel bulb
1 heaping tablespoon fennel fronds
1/4 cup roasted hazelnuts or pecans, roughly chopped
1 tablespoon extra virign olive oil (something that's very tasty on its own)
juice of half of a lemon
1 ounce Parmigiano of choice, either cut into small chunks or shaved into wide strips
kosher salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
93 kcal
Category
Salads

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Crunchy Apple-Nut Salad

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