Author Notes: Having plentiful apples from several trees in the garden inspired me to enter this week’s contest. I happened to have an open bottle of green salsa in the refrigerator and so was inspired to use the sweet-tart aspect of the apples with the heat of the salsa and a red chile pepper. Then I chose other vegetables to give textural interest and an attractive appearance. This salad goes partucularly well with roast pork or poultry. —REC
Serves: 4
Ingredients
-
1/4
cup chopped fennel
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1/4
cup grated carrot
-
1/4
cup cooked corn kernels
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1
minced green onion
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2
tablespoons minced red chile pepper
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2
tablespoons pumpkin seeds
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2
tablespoons snipped dried tomatoes,without oil
-
2
tablespoons snipped cilantro
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1
tablespoon dried currants
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4
cups coarsely grated green tart apples
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1/4
cup green salsa
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1
tablespoon olive oil
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1
tablespoon lime juice
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4
red cabbage leaves
Directions
- Place the first 9 ingredients in a large mixing bowl.
- Core and coarsely shred the apples;add to bowl.
- Mix together the salsa, oil and lime juice till well blended;add to the apple mixtue and toss to evenly coat.
- Fill the cabbage leaves and serve.
/2109ef1c-0a37-45b3-9374-ff5bdd13fe0f--rsz_p1080364.jpg "Apple Salsa Salad 2")
