Budget Friendly Meals: Fennel, Celery and Apple Salad

This salad recipe is a great for lunch or dinner.

By Pat Crocker
August/September 2009

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Serves 4

• 2 cups fennel bulb, finely sliced
• 2 apples, coarsely chopped
• 1 cup celery, finely sliced
• 1⁄3 cup dried apricots, slivered
• 3 tablespoons almonds, slivered
• 1⁄3 cup Blue Cheese Dressing

1. In large bowl, combine fennel, apples, celery, apricots and nuts. Toss with dressing to coat.

Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.

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