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
cooked corn kernels
minced green onion
minced red chile pepper
snipped dried tomatoes,without oil
coarsely grated green tart apples
red cabbage leaves
In This Recipe
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.