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1. Bell pepper remove seeds and cut into strips. To prepare the marinade: 1 tbsp vinegar, 1 tsp sugar, pinch of salt, 3 tbsp water. Marinate the bell peppers and set aside aside.

2. To prepare the seafood. Seafood cocktail and shrimp boil in salted water with black pepper, dill 1 min. to Clean the shrimp. Chop the seafood is not very finely, pour over them the juice of half a lemon. (In hard times you can replace the seafood cocktail with crab sticks)).

3. Onions cut into quarter-rings. Pasta, boiled until al dente, cut into rings with a thickness of 0.5 cm.

4. Apples peel and core and cut into strips.

5. Grate the zest from one lemon. Grate about 2 tbsp of peeled celery root. Chop the greens.

6. Prepare the filling. The original recipe recommended Dutch white sauce. But I often make a sauce of sour cream and soy sauce itself, and the General public – mayonnaise)))). Add to the sauce 1/2 teaspoon grated horseradish, you can use the store option from the banks. Add black and red pepper, and salt. Press the peppers from the marinade, mix all the ingredients and dressing.

The recipe comes from "the Great encyclopedia of culinary art" by V. V. Pokhlebkin. He offers to mix the salad gradually, adding more of each ingredient, trying all the time to determine when its flavor is at peak. This salad is very good as snacks. Its fresh taste awakens the appetite, "refreshes the mouth, preparing for another, the opposite colours to the dish – hot chicken broth or roast with potatoes"... Bon appétit!!!!