Events and Celebrations

  • 2 green-skinned dessert apples, cored and sliced
  • 2 red-skinned dessert apples, cored and sliced
  • 2 conference pears, peeled, cored and sliced
  • 2 tablespoons lemon juice
  • 1 head celery, sliced
  • 50–75 g (2–3 oz) shelled walnuts
  • 4 spring onions, finely sliced
  • 100 g (3½ oz) watercress
  • 5 tablespoons French dressing

Place the apples, pears and lemon juice in a large bowl. Stir lightly but thoroughly to mix, then pour off the excess lemon juice.

Add the celery, walnuts, spring onions and watercress.

Pour the French dressing over the salad. Toss lightly but thoroughly, then turn into a salad bowl, cover and chill in the refrigerator until required.

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