Tested till perfect Apple Fennel Celery Salad

Apple Fennel Celery Salad

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.

By The Canadian Living Test Kitchen

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

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 servings


  • 1/2 cup 1/2cupthinly sliced fennel
  • 1/2 cup 1/2cupsliced celery
  • 1/2 cup 1/2cupred seedless grapered seedless grapes, halved
  • 1 1Red Delicious appleRed Delicious apples, peeled, cored and chopped
  • 1/4 cup 1/4cuptoasted chopped walnutwalnuts

Poppy Seed Dressing:

  • 1/4 cup 1/4cupBalkan-style plain yogurt
  • 1 tbsp 1tbspliquid honey
  • 2 tsp 2tsplemon juice
  • 1/2 tsp 1/2tspDijon mustard
  • 1/4 tsp 1/4tsppoppy seeds
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpaprika
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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.

Nutritional Information Per serving:

cal 122 pro 2g total fat 6g sat. fat 1g
carb 17g fibre 2g chol 3mg sodium 36mg

% RDI:

calcium 5 iron 4 vit A 2 vit C 12
folate 8
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