Serves 4
300 g cheese
1 apple
1 tbsp lemon juice
125 g celery
100 g radishes
100 g iceberg lettuce
1 can (226 g) of pineapple rings
½ dl salted nuts
Dressing:
2 dl unflavoured yogurt
½ dl canned pineapple juice
1 clove of garlic
¼ tsp pepper
½ tsp salt
Cut the cheese into bars or cubes. Peel the apple and cut into cubes, and spray with lemon juice. Slice the celery and radishes. Shred the lettuce and cut the pineapple rings into pieces. Mix the ingredients for the dressing.
Place the salad ingredients in layers on a platter or plate, sprinkle on salted nuts, and pour on salad dressing.
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