Apple-fennel Salad With Fusilli



	Apple-fennel Salad With Fusilli salads, vegetarian ----DRESSING---- 1/4 cup vinegar, red wine 1 1/2 tablespoon olive oil 1 tablespoon apple juice concentrate, frozen; thawed 1 1/2 teaspoon thyme, dried 1/2 teaspoon salt 1/4 teaspoon pepper ----SALAD---- 8 oz pasta, fusilli, uncooked 3 apples, mcintosh; cored and diced 2 tablespoon lemon juice 1/2 lb fennel; trimmed and thinly sliced 1 small lettuce head, boston Dressing: In a small bowl, combine all dressing ingredients. Mix well. Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in fennel and toss well.Combine pasta and apple-fennel mx\ixture in a medium serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4. Per serving: 288 cal; 5 g port; 7 g fat; 53 g carb; 0 chol; 341 mg sod; 6 g fiber From the files of DEEANNE