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CELERY SALAD

CELERY SALAD

  • 1 light green celery
  • 120 g of white raisins (or sultanas)
  • 1 small can of pineapple (rings or pieces)
  • 3 tablespoons of curry de fox lemmers (see recipe below)

Cut the celery in the middle, remove most of the threads and cut into 2 – 3 cm pieces.
Cut the pineapple into ½ cm pieces, add raisins and 3 tablespoons of the curry mayonnaise and stir well.
Add the chopped celery. Stir every hour and leave overnight in the refrigerator.
The salad keeps well in a covered bowl in the refrigerator for 5 days.

  • Curry de fox lemmers:
  • 6 tablespoons of mayonnaise
  • 2 tablespoons of spicy curry powder
  • 2 teaspoons of tabasco

Mix all the ingredients and keep covered in the refrigerator.

Recipe and photo: Annet Geelhoed

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