Carrot-apple-celery salad

Name: Carrot-apple-celery salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Celery; 7-10 Tbsp Salt; 750 g Carrots; 1 jar(s) (236 ml; separation weight: 140 g) Pineapple Rings; 2 Apples; 1/2 bunch Chives; 75 g Mayonnaise; 150 g Whole milk yoghurt; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp some salad leaves

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Celery
7-10 Tbsp Salt
750 g Carrots
1 jar(s) (236 ml; separation weight: 140 g) Pineapple Rings
2 Apples
1/2 bunch Chives
75 g Mayonnaise
150 g Whole milk yoghurt
2 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp some salad leaves

Directions

1
Clean, wash and cut the celery into pieces. Cook in boiling salted water for about 1 minute, quench cold and drain on a sieve. Clean, wash and roughly grate the carrots.
2
Drain the pineapple rings and collect the juice. Cut the rings into pieces. Wash apples, quarter them and cut out the cores. Cut apple quarters into slices. Wash chives, dab dry and cut into small rolls.
3
Mix mayonnaise, yoghurt, vinegar and pineapple juice and season to taste with salt, pepper and sugar. Mix the carrots, celery and apples and arrange on a plate covered with lettuce leaves.
4
Pour yoghurt cream over it and sprinkle with chives.