This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. more
Short description:
This crisp salad would make an excellent accompaniment to broiled meat and is ideal for summer barbecues..
Nutritional information:| Calories......... | 858 | Sugar........ | 35g |
| Protein........... | 11g | Fat............ | 64g |
| Carbohydrate. | 64g | Saturates.. | 8g |
Ingredients:
- 2 large lettuces
- 9 ounces dried penne
- 1 tablespoon olive oil
- 8 red eating apples
- juice of 4 lemons
- 1 head of celery, sliced
- 3/4 cup shelled, halved walnuts
- generous 1 cup fresh garlic mayonnaise
- salt
1. Wash, drain, and pat dry the lettuce leaves with pepper towels. Transfer them to the refrigerator for 1 hour or until crisp.
2. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and olive oil and cook for 8-10 minutes or until tender, but still firm to the bite. Drain the pasta and refresh under cold running water. Drain thoroughly
again and set aside.
3. Core and dice the apples, place them in a small bowl and sprinkle with the lemon juice.
4. Mix together the pasta, celery, apples, and walnuts and toss the mixture in the garlic mayonnaise. Add more mayonnaise, if liked.
5. Line a salad bowl with the lettuce leaves and spoon the pasta salad into the lined bowl. Serve when required.
