by Jill Mott
4-5 medium Michigan Honeycrisp apples, unpeeled and diced to ½” pieces
2 cups cooked and cooled Red Quinoa
½ cup shaved fennel
½ cup dried cranberries
1/3 cup fresh squeezed lime juice
1 cup canola oil
½ cup Pioneer granulated sugar
1 tsp. sea salt
Toss diced apples with Fruit Fresh to prevent browning.
Toss all salad ingredients together.
Whisk salad dressing ingredients together.
*Only add enough salad dressing to lightly coast the salad (there will be extra dressing left)
Serve immediately or refrigerate.
Jill Mott, Northville, MI