Herbed Waldorf Salad - cooking recipe

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

Preparation

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.