Celery Lovers Salad With Granny Smith Apples And Walnuts Recipes
GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
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
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 LOVERS' SALAD WITH GRANNY SMITH APPLES AND WALNUTS
I eagerily await each month for my issue of Bon Appetit magazine because of recipes such as this one. The best quality celery and the crispest apples you can find are very important for this recipe. Try to use organic or garden fresh celery with rich green stalks and leaves and not limpy. It will be worth it!
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243.9, Fat 20.7, SaturatedFat 2.6, Sodium 107.4, Carbohydrate 14.8, Fiber 4, Sugar 9.6, Protein 3
BEET, FETA AND GRANNY SMITH APPLE SALAD
This is a beautiful and delicious salad. This is also very nice and a bit milder served with Golden Delicious Apples.
Provided by Karens Krazy Kitchen
Categories Apple
Time 1h5m
Yield 7 salads, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash the beets, but do not peel.
- Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won't have as much splattering.
- While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
- Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
- When beets are done, cool, peel, cut in half and then slice thinly.
- Toss with the apples, onion and cheese mixture.
- Garnish with the scallions and dill.
- Enjoy!
Nutrition Facts : Calories 180.8, Fat 13.4, SaturatedFat 3.8, Cholesterol 16.7, Sodium 352.4, Carbohydrate 13, Fiber 2.2, Sugar 9.3, Protein 3.8
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