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Categories:Viewed: 78 - Published at: 8 years ago
Ingredients
- 3 McIntosh and 3 Granny Smith apples, cored and cut into 1-inch cubes
- 1/2 c. walnut halves
- 1 large fennel bulb, cut into julienne strips (reserve top)
- 1` lb. seedless red grapes, halved
- 1/4 c. Italian parsley or salad burnett, chopped
- 1 c. sour cream
- 1 c. mayonnaise
- zest of 1 lemon, grated
- salt and pepper to taste
Method
- Combine first five ingredients.
- Toss gently.
- In separate bowl, combine remaining ingredients.
- Mix well and gently toss with apple mixture.
- Chop ferns from fennel and fold into salad.
- Cover. Refrigerate at least one hour.
