Sometimes, I love to sit down and read cook books… well, watch, more than read! I just love cookbooks. They are such a great source of inspiration. I wish I had hundreds. But then again, if I had that many, I wouldn’t have time to go through all of them and try those recipes that inspire me. Some of them I really want to try so I tag them with little colored post-its. Tonight’s salad was one of them. However, I had to wait until I was alone to try it because no one here would’ve cared to eat it, really. My daughter doesn’t like fennel or celery and my son hates fruits and/or nuts in salads.
Well, guess what? Tonight, I was alone and I jumped at the occasion! I don’t regret it one bit. This salad is simply as yummy as it looks. Fresh, crunchy and sweet, yet tangy, it feels just like summer but looks just like Christmas, with all its greens and its reds. With such beautiful colors, it’s just as nice to look at as it is to eat… if you love fruits and nuts in your salad, and if you happen to like fennel and celery, that is!
I will definitely be having that one again, probably sooner than later! I think I might even consider taking that one for lunch at work. The apples might oxidize a bit, but I don’t think it would make it any less good. And it would sure change from my usual mixed greens and veggies with cottage cheese. Yep. I might very well do that. Darn. I should’ve made a full recipe instead of cutting it in half. Then I would have some leftover for tomorrow. Oh well, guess I’ll have to wait until next week: I’m all out of fennel. I shouldn’t have mixed it in with my greens.
- 1 cup thinly sliced fennel
- 1 cup sliced celery
- 1 cup red seedless grapes, halved
- 2 Red Delicious apples, diced
- ½ cup chopped walnuts
Poppy Seed Dressing
- ½ cup Balkan Style Plain Yogurt (I used low fat)
- 2 tbsp liquid honey
- 4 tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp Poppy seeds
- Pinch salt
- Pinch paprika
- For the poppy seed dressing: In a 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 and fennel leaves. (I served mine on a bed of arugula)