Wednesday, February 1, 2012

Apple Fennel Celery Salad

Recipe by By The Canadian Living Test Kitchen (Source)

Fennel is edible all the way from its green stems to the pale white bulb; using the whole vegetable is not only practical, but also adds a variety of pretty colours on your plate.


  • 1/2 cup (125 mL) thinly sliced fennel
  • 1/2 cup (125 mL) sliced celery
  • 1/2 cup (125 mL) red seedless grapes, halved
  • 1 Red Delicious apple, peeled, cored and chopped
  • 1/4 cup (60 mL) toasted chopped walnuts
  • Poppy Seed Dressing:
  • 1/4 cup (60 mL) Balkan-style plain yogurt
  • 1 tbsp (15 mL) liquid honey
  • 2 tsp (10 mL) lemon juice
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) poppy seeds
  • 1 pinch salt
  • 1 pinch paprika


Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth.

Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.

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Source : Canadian Living Special Issue: Make-Ahead Meals 2009

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