Apple Salsa Salad

By REC
January 8, 2011


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
  • 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
In This Recipe

Directions

  1. Place the first 9 ingredients in a large mixing bowl.
  2. Core and coarsely shred the apples;add to bowl.
  3. Mix together the salsa, oil and lime juice till well blended;add to the apple mixtue and toss to evenly coat.
  4. Fill the cabbage leaves and serve.

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