Celery And Apple Salad With Walnuts Recipes

CELERY AND APPLE SALAD WITH WALNUTS

Steps:

• In a medium bowl, whisk together olive oil, lemon juice, honey, thyme and salt and pepper to taste.
• Add celery, apple, onion and walnuts; toss to combine.

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

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.

APPLE, CELERY, AND WALNUT SALAD

Steps:

• Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

Steps:

• To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
• About 10 minutes before serving, combine the celery roots and apples in a large bowl.
• Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
• Add half the cheese and gently toss.
• Garnish the salad with the remaining cheese. Serve immediately.
• NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

APPLE-CELERY SALAD

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.

CELERY LOVERS' SALAD WITH GRANNY SMITH APPLES AND WALNUTS

Steps:

• Toast the walnuts in a dry skillet and set aside to cool.
• Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside.
• Thinly slice the celery stalks on the diagonal.
• In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents.
• In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper.
• Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning.
• Combine the celery, celery leaves, and apples with the romaine, spinach and onions.
• Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat.
• Season with salt and pepper to taste.