Recipe: Apple, Fennel & Lentil Salad

This inviting salad adds some much-needed color to a winter menu. Apple and fennel play well together, and both contrast nicely with the lentils. We recommend the tasty Honey Crisp apples for the salad. A relative newcomer (created less than 20 years ago), the variety combines great taste with great crunch. Fennel not only offers the unique taste of anise or licorice, but it also contains phytochemicals including quercitin and also the anti-inflammatory called anethole that is found in its oil. Fennel is also high in Vitamin C, so essential in winter. Lentils used to be considered an aphrodisiac, though today they are more likely to be recognized as the food highest in folic acid. The touch of mustard in the dressing adds additional flavor. Serves 4 as a main dish, 6 as a side dish.

Ingredients
1-1/2 C lentils cooked in 2-1/2 C water
3 Honey Crisp apples, diced
1 cucumber, peeled, seeds removed & diced
3 stalks celery, diced
1/2 bulb fennel, diced
1 C frozen corn, thawed
1 bunch scallions (green onions), chopped

Dressing
2 T red wine vinegar
2 T apple juice
2 T Dijon or ground mustard
2 T extra-virgin olive oil
Salt & pepper to taste

Wash and rinse lentils, and check them for small rocks or other debris. Bring to a boil in water and cook for 20 to 30 minutes, until soft but not mushy. Mix all salad ingredients in a bowl and add cooled lentils. Whisk dressing ingredients together, and add to the salad just before serving.