|Saturated Fat Acids||1.2 g|
|Sugar added||0 g|
|Saturated fatty acids/g||1.2|
|Bread exchange unit||1|
Recipe development: EAT SMARTER
Rinse the celery, dethreading if necessary. Cut the celery into small cubes and set aside in a bowl.
Rinse lemon in hot water, wipe dry and finely grate peel over the celery. Mix 3 tablespoons of lemon juice with the celery.
Rinse the apples, wipe dry, quarter and core. Cut the apples into small cubes or slices and add the apples to the celery.
Roughly chop the walnuts. Whip the milk until smooth and then season with pepper.
Mix mayonnaise with the celery and apple mixture and nuts.
Chop the celery leaves finely and mix into the salad. Cover the salad and let chill in the refrigerator for at least an hour.
When ready to serve, cut the pineapple into small pieces and mix into the salad. Season to taste with lemon juice and pepper.