Fennel Apple Salad With Pineapple & Ginger Dressing

Ingredients

• 1 large Granny Smith apple, (cored and thinly sliced (leave the skin on))
• 2 teaspoons freshly squeezed lemon juice
• 1 half pineapple, (exterior skin and core removed, and flesh thinly sliced and cut into 1" pieces)
• 1 medium red bell pepper, (cored and diced)
• 1 medium yellow bell pepper, (cored and diced)
• 2 cups thinly sliced fennel ((core removed))
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon chopped fresh fennel fronds
• Ginger Dressing

Instructions

1. 1

   Place apple slices in a medium bowl and sprinkle evenly with lemon juice. Toss lightly to coat.

2. 2

   In a large bowl, fold together pineapple, red pepper, yellow pepper, and fennel. Fold in apple slices, chopped parsley, and chopped fennel fronds.

3. 3

   Create the Ginger Dressing and drizzle about ⅓ cup over the salad; fold gently a few times to combine.

4. 4

   Chill the salad for 1-4 hours before serving. Right before serving, fold the salad a few times to combine. Add more Ginger Dressing if needed. Keeps well in the refrigerator for a few days.