Prep Time: 20 minutes
1/4 cup light or reduced fat sour cream (NOT no fat)
1/4 cup 1/2 fat mayonnaise (such as Hellman’s)
1/4 cup buttermilk
juice from one lemon
1 tsp Grey Poupon mustard (or Dijon)
1 tbsp apple cider vinegar
2 tsp sugar
1 tsp poppy seeds
1/2 tsp salt
fresh ground pepper, to taste
1/2 tsp onion powder
2 small fennel bulbs (including tops)
1 1/2 tart apples (I used Pink Lady)
1/2 cup shredded green cabbage
1. In large bowl, prepare dressing by combining all dressing ingredients. Set aside.
2. Prepare salad by thinly slicing the fennel bulbs, apples (skin on) and green cabbage. Finely dice the fennel tops and add to salad bowl.
3. Mix well and allow to sit for a few minutes before serving.