Growing up as a child in the UK we always had this salad on hand from almost the minute winter turned to spring until the start of winter once again. It’s sweet. It’s tart. It’s crunchy. It says
“Hey Little Lamb, come out and play! Spring has Sprung!” It soothes my soul. It contains a secret ingredient that I rarely tell people about, hoping that they’ll love it so much that they
beg me to bring the salad over whenever we meet…

After we moved back to the US, the salad came less frequently. Usually only when we were headed to a potluck or squadron picnic. I remember my brother and I asking (
practically begging) my mom to make this salad for us. It turns out she only made it for special occasions because the special ingredient wasn’t readily available in here. She was having it shipped to her, snuck into boxes of chocolates and treats from our dear friends in the UK. Later, she’d rejoice when she found a random jar or two on the shelves of the base commissary, rationing the secret potion like it was gold. Once I moved away from home I would search the local Britshoppes in the hopes of finding some of the elusive Colman’s Mint Sauce. One kind shop owner finally told me she wasn’t allowed to import it anymore because the FDA didn’t approve of the ingredient used to boost the green color (
Copper Chlorophyllin). Once she told me this, I begged and bartered with internet knitting friends to get jars and jars sent from the UK.
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| Mmmmm. Minty Goodness! |
But guess what? You can get it here again! This natural food colorant has been FDA approved and is perfectly safe! HOORAY! I pick mine up at World Market, but you can also find it on amazon for a decent price.
The recipe really couldn’t be simpler.
1lb rotini pasta
3 or 4 granny smith apples, cut into bite size chunks
5 or 6 celery stalk, cut into bite size “moons”
prepared Italian salad dressing*
3 or 4 tablespoons of Coleman's Mint Sauce**
kosher salt to taste
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| Nom Nom! |
Boil your pasta to a firm al dente. Remember that this will be sitting in an acid and will soften slightly.
Put your chopped celery and apples in a large mixing bowl and dress liberally with the salad dressing and mint sauce. This will keep your apples from turning brown on you.
Rinse the pasta with cool water, but make sure it’s still warm when you add to your bowl of chopped apples and celery.
Stir well and taste it. You can add more dressing and mint if you find your salad needs more moisture, but don’t go overboard. I also find that a pinch of kosher salt is needed, but it will depend on how much you salt your pasta water and what italian salad dressing you use.
Cover and store in the fridge. This salad only gets better the longer it sits, and the BEST part is that it does not spoil easily so it’s the perfect picnic salad!
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| So deliciously out of focus! |
* a note about the salad dressing. I very FIRMLY believe that you MUST use Good Seasonings Italian Salad dressing – you know, the kind that you mix in the little glass cruet with the lines marked for OIL, WATER, VINEGAR. I have tried other prepared dressings and it’s just not as good. I make ours with red wine vinegar and olive oil.
** yes I know there are other mint sauces available out there that are US made… but they are just flat out disgusting and contain so many fillers and un-natural ingredients. We are making a very conscious effort to eat only natural ingredients (no chemical food dyes and corn fillers, thank you very much!). Try the others if you must, but please try this one first. Gilway makes another very good traditional mint sauce as well, but Colman’s is my favorite – hand’s down. OH! And don’t even think about buying that JELLIED stuff to make this salad. Won’t work! Trust me – in an act of newlywed desperation I tried this thinking “how different could it be, really?” Bleck!
Just as a side note – if you take the leftover salad dressing and marinate a bunch of chicken breasts in it and then grill them off, they are FABULOUS alongside this salad or even chunked up and toss in!
ENJOY!