Food
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Salad

FENNEL VINAIGRETTE

2 cups (500 mL) fennel, cut into sticks
1 1/2 cups (375 mL) plain yogurt
1 garlic clove, finely sliced
1/4 cup (60 mL) cucumber, finely diced
1/2 tsp (2 mL) chopped dill
1/2 tsp (2 mL) Worcestershire sauce
salt and pepper

· In a saucepan filled with lightly salted boiling water, blanch fennel for 8 minutes. Rinse under cold water, drain and set aside.
· In a bowl, combine yogurt and all other ingredients. Add fennel, cover, then refrigerate for 1 hour.

Yield: about 3 cups (750 mL), serving size=1/4 cup