Fennel Apricot Slaw

½ cup plain Greek-style yogurt

¼ cup mayonnaise

3 tablespoons white balsamic or cider vinegar

1 tablespoon honey

1 tablespoon poppy seeds

1½ teaspoons salt

½ teaspoon ground black pepper

3 fennel bulbs, white parts only, trimmed and thinly sliced

1 cup thinly sliced dried apricots

1 cup snow pea pods, sliced lengthwise

In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Add the fennel, apricots and snow pea pods, then toss to coat. Serve chilled.

Serves eight.

@Recipe nutrition:Nutrition values serving: 120 calories, 4 g fat (0 saturated), 23 g carbohydrates, 4 g fiber, 3 g protein, 0 cholesterol, 470 mg sodium.

Alison Ladman for The Associated Press