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Makes six to eight serv­ings.

3 Granny Smith ap­ples

Juice from ½ to 1 le­mon

5 or 6 slices of canned pineap­ple slices, drained 5 stalks of large, Amer­i­can-style cel­ery

Salt and pep­per, to taste

1-2 Tbsp. may­on­naise

2-3 Tbsp. pineap­ple juice (from can)

1 cup wal­nuts, chopped coarsely

Peel and cut out ap­ple cores. Cut into small pieces and place in a large bowl. Driz­zle le­mon juice on top and mix (the le­mon juice will pre­serve the bright­ness of ap­ple pieces and pre­vent them from brown­ing).

Cut the canned pineap­ple into small pieces and add to bowl. Clean cel­ery well and re­move fibers. Cut into small pieces about the same shape and size as the ap­ple slices and add to bowl. Drain out all the le­mon juice and sea­son with salt and pep­per. Add the may­on­naise, pineap­ple juice and wal­nuts. Mix well and serve.

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