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2 1/2 cups cooked noodles
1/2 cup sultanas
1 stick celery, diced
3 spring onions (shallots), chopped
1 green apple, cored and diced
4 dried apricots, chopped
4 dried peaches, chopped
1/3 cup pine nuts
Dressing :
1/2 cup orange juice
1 clove garlic, crushed
1 tsp minced ginger
1 tsp lemon juice
1 sachet Equal or other sweetener
equivalent to 2 tsp sugar
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Method :
Combine all
ingredients, except the pine nuts, in salad bowl. Toast pine nuts until
golden brown in a moderate oven for 5-8 minutes. Cool and then add to
other ingredients. Combine the dressing ingredients in a screw top jar,
shake well and pour over salad. Toss salad, cover and refrigerator for
several hours before serving.
Serves 4 - 6
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