(And not a single lettuce leaf in sight)!

This must be the easiest recipe ever. I like to use Wensleydale cheese - but ANY hard cheese can be used. (Don't use very soft cream cheese - it makes the salad go all gooey).

4 celery sticks
1 eating apple (sweet if possible)
1 carrot
2 oz walnuts
4 oz sultanas
3 tablespoons of either olive oil or sesame seed oil
12 stuffed olives
4 oz grapes (preferably the seedless ones)
10 oz hard cheese

1. Clean and chop the celery. Core and chop the apple. Peel and grate the carrot.
2. Chop the walnuts. Cut the cheese into small cubes. Cut the grapes into halves.
3. Obtain a large salad bowl and throw everything into it. Add about a tablespoon of the brine/juice from the olives.
4. Toss well to mix. Chill in the fridge for an hour or so before serving.









Cook's Tips:
This is a lovely salad.  For a light summer lunch - try it with smoked ham and a glass of light white wine - and lots of talk.

If you want to impress your guests with how good a cook you are - try making the salad dressing too.

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