Green Apple, Pineapple, and Fennel Salad with Honey Ginger Dressing

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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yield: 6 TO 8 SERVINGS

INGREDIENTS:

1 large Granny Smith apple, cored and thinly sliced (leave the skin on)
2 tsp. freshly squeezed lemon juice
half of a whole pineapple, exterior skin and core removed, and flesh thinly sliced
3 red Bellafina peppers, cored and diced
3 yellow Bellafina peppers, cored and diced
2 c. thinly sliced fennel, core removed
1/4 c. chopped fresh Italian parsley
1 tsp. chopped fresh fennel fronds
1/2 recipe Fresh Ginger Dressing

DIRECTIONS:

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

In a large bowl, fold together pineapple, red pepper, yellow pepper, and fennel. Fold in apple slices, chopped parsley, and chopped fennel fronds. Drizzle about half of the fresh ginger dressing over the salad and fold a few times to combine. Chill for 1 to 4 hours before serving. Right before serving, fold salad a few times to combine. Add more fresh ginger dressing if needed. Keeps well in the refrigerator for a few days.

Slightly adapted from a recipe from afarmgirlsdabbles.com