Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 29

This salad is best served as a starter or accompaniment rather than a main dish. A quick recipe.

½ green pepper

½ red pepper

4 sticks celery

1 tin (c.400g)/l can (14–16 oz) pineapple

chunks

4 tbs coarsely chopped walnuts

4–6 tbs vegan mayonnaise

As required lemon juice

1) Chop the peppers and celery and drain the pineapple.

2) Combine all the ingredients and serve.