Apple Salsa Salad

By REC • January 8, 2011 • 0 Comments

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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

Serves 4

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.