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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
- 1/4 cup chopped fennel
- 1/4 cup grated carrot
- 1/4 cup cooked corn kernels
- 1 minced green onion
- 2 tablespoons minced red chile pepper
- 2 tablespoons pumpkin seeds
- 2 tablespoons snipped dried tomatoes,without oil
- 2 tablespoons snipped cilantro
- 1 tablespoon dried currants
- 4 cups coarsely grated green tart apples
- 1/4 cup green salsa
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 4 red cabbage leaves
- 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.
- This recipe was entered in the contest for Your Best Salad with Apples
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