Fennel, Blueberry & Poppyseed Coleslaw

• 3 qt. fennel bulbs, trimmed, cored and thinly sliced
• 1-1/2 qt. celery, cut into 3-inch-long julienne
• 2-1/4 cups red onions, thinly sliced
• 1-1/2 cups fresh parsley, finely chopped
• 1-1/2 cups Kraft Poppyseed Dressing
• 1-1/2 qt. blueberries

1. Toss all ingredients, except berries, in large bowl until combined.
2. Add berries; mix lightly.

fennel bulbs, celery, red onions, fresh parsley, dressing, blueberries

Taken from www.kraftrecipes.com/recipes/fennel-blueberry-poppyseed-coleslaw-171782.aspx (may not work)