Apple And Celery Salad Recipes

APPLE CELERY SALAD

Apple Celery Salad image

Make and share this Apple Celery Salad recipe from Food.com.

Provided by Parsley

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tart apples, peeled and cored and diced into 1-inch pieces
1 teaspoon lemon juice
4 celery ribs, diced into 1-inch pieces, include the leaves
1/8-1/4 cup mayonnaise, start with only 1/8
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
1/2 teaspoon sugar
1/2 teaspoon dried tarragon
salt, if needed to taste

Steps:

Toss the diced apples with the lemon juice.
Add the diced celery.
In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
Pour mayo mixture over salad and toss to coat.
Season with salt if desired.
Chill and serve.

Nutrition Facts : Calories 75.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 1.9, Sodium 127.1, Carbohydrate 13.5, Fiber 2.4, Sugar 9, Protein 0.7

APPLE, GRAPE, AND CELERY SALAD

Apple, Grape, and Celery Salad image

Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Nutrition Facts : Calories 137 g, Fat 10 g, Fiber 2 g, Protein 1 g

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

CELERY SALAD WITH APPLES AND BLUE CHEESE

Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

CELERY AND APPLE SALAD WITH PECANS

Celery and Apple Salad with Pecans image

Toasted pecans and a sour cream dressing blend with celery and apple for this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup pecan halves
2 tablespoons reduced-fat sour cream
1 to 2 tablespoons white-wine vinegar
1 teaspoon sugar
1 pound celery, (8 to 10 large stalks), peeled if desired, and thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, and thinly sliced, slices halved crosswise
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.
In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

Nutrition Facts : Calories 98 g, Fat 6 g, Protein 1 g

APPLE AND CELERY SALAD WITH CREAMY LEMON DRESSING

Apple and Celery Salad with Creamy Lemon Dressing image

Count on a bushel's worth of crunchy flavor in this walnut and apple salad, made with an easy yogurt-mayo dressing.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 20

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise or salad dressing
3 tablespoons plain yogurt
2 tablespoons sugar
2 teaspoons grated fresh lemon peel
2 large Granny Smith apples, cut into 8 wedges, then cut crosswise into bite-size pieces (4 1/2 cups)
2 large Gala apples, cut into 8 wedges, then cut crosswise into bite-size pieces (3 1/2 cups)
1 tablespoon fresh lemon juice
6 medium stalks celery with leaves
3/4 cup chopped walnuts, toasted*

Steps:

In small bowl, mix dressing ingredients until blended. Refrigerate until serving time.
Place apples in large bowl. Sprinkle with lemon juice; toss until coated.
Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup. Cut celery stalks diagonally into 1/4- to 1/2-inch slices to measure 2 cups. Add to bowl with apples. Refrigerate until serving time.
Just before serving, toss apples and celery. Add dressing; toss until coated. Sprinkle with walnuts.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 6 g, TransFat 0 g

APPLE-CELERY SALAD

Apple-Celery Salad image

I created this recipe one night when I had a craving for a twist on traditional slaw. It was a hit, and now it's a staple at all our family get-togethers. Add a cup of raisins for variety. -Hutch Hutchins, Hartsville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

12 celery ribs, cut into 1/4-inch slices
3 medium apples, cut into chunks
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup sparkling apple cider or unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 teaspoon sugar

Steps:

Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Nutrition Facts :

FENNEL, APPLE, CELERY SALAD WITH CILANTRO AND LEMON

Fennel, Apple, Celery Salad with Cilantro and Lemon image

The proportion of apple to fennel to celery doesn't make much difference. If you think you can't talk your family into fennel, start with more apple and celery. Up the fennel next time. For a heartier meal, serve this with a 4-ounce piece of pan-seared chicken or fish.

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
2 large apples, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
1/2 cup cilantro leaves, roughly chopped or more to taste

Steps:

In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.

Nutrition Facts : Calories 62.3 calorie, Fat 2 grams, SaturatedFat 0.3 grams, Carbohydrate 12.1 grams, Fiber 2.8 grams, Protein 0.7 grams

CELERY AND APPLE SALAD

Celery and Apple Salad image

Provided by Jacques Pepin

Categories weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 ribs celery (about 8 ounces), as white as possible
2 medium-size Red Delicious apples (12 ounces)
1 1/2 tablespoons lemon juice
1/2 cup sour cream
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon sugar
6 lettuce leaves, for garnish

Steps:

Trim celery ribs to remove leaves (reserving the trimmings for stock), and peel ribs with vegetable peeler if outer surface is tough or fibrous. Wash and cut the ribs into 2-inch pieces. Then press the pieces flat on the table and cut them lengthwise into thin strips. You should have about 2 1/2 cups. Place in a bowl.
Since the apples are not peeled, wash them thoroughly in warm water, scraping lightly with a knife if necessary to remove any surface wax. Stand apples up and cut them lengthwise on all sides into slices 1/2-inch thick until you reach core. Discard it, pile apple slices together and cut into 1/2-inch strips. Add pieces to celery along with the all ingredients except lettuce leaves and mix well.
To serve, arrange lettuce leaves on six individual plates and spoon the salad onto the leaves.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 234 milligrams, Sugar 7 grams

CRUNCHY APPLE SALAD

Crunchy Apple Salad image

This old-fashioned salad is part of my favorite meal that Mom used to make. Crunchy apples, celery and walnuts blend well with the creamy mayonnaise. -Julie Pearsall, Union Springs, New York

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 5

Ingredients

4 large apples, diced
1 cup chopped celery
1 cup raisins
1 cup chopped walnuts
1/2 cup mayonnaise

Steps:

In a large bowl, combine the apples, celery, raisins and walnuts. Add mayonnaise; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 147 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 45mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

THAI STYLE APPLE AND CELERY SALAD

Thai Style Apple and Celery Salad image

Very easy. Very simple. modified from a recipe posted by b-man to recipesecrets.com Thank you. Semper Fi.

Provided by That is Dr House to

Categories Apple

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon soy sauce
2 large apples, peeled and julienned
4 large celery ribs, julienned
1 cup cilantro, chopped
1/2 cup peanuts, chopped

Steps:

Combine the first 5 ingredients to make dressing.
In serving bowl mix the next 3.
Then add dressing. Toss to coat.
Just before serving add the peanuts and toss.

Nutrition Facts : Calories 159.3, Fat 9.8, SaturatedFat 1.5, Sodium 106.6, Carbohydrate 16.4, Fiber 3.8, Sugar 10.8, Protein 4.5

APPLE, CELERY AND WALNUT SALAD

Apple, celery and walnut salad image

Crisp, crunchy and creamy salad.

Provided by wielkiatuin

Time 15m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

String the celery and finely slice.
Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
Julienne the apples (cut into thin strips).
Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.

APPLE AND CELERY SALAD

Apple and Celery Salad image

Categories Salad Fruit Vegetable Side No-Cook Picnic Vegetarian Quick & Easy Kentucky Derby Graduation Apple Celery Spring Gourmet Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

Ingredients

2 tablespoons mayonnaise
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
1 1/2 celery ribs
1 crisp red apple

Steps:

In a small bowl whisk together mayonnaise, cilantro, lemon juice, and salt and pepper to taste until combined. Cut celery and apple into 1 1/2-inch-long thin julienne strips. Toss together celery, apple, dressing, and salt and pepper to taste.

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