CREAMY CELERY SALAD
Celery salad is a gloriously simple salad recipe that's got all the elements we love. Crunchy celery, sweet bites of raisins, a scattering of walnuts, all wrapped up in a creamy dressing. It's delicious!
Provided by Kristen Stevens
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Place all of the ingredients into a large mixing bowl.
- Mix until everything is well incorporated.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 119 kcal, Sugar 3 g, Sodium 272 mg, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 13 g, Fiber 3 g, Protein 3 g, Cholesterol 3 mg, UnsaturatedFat 5 g
EASY CELERY SALAD
Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.
Provided by moppelchen
Categories Salad Vegetable Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g
CELERY ROOT SALAD (REMOULADE)
Steps:
- Gather the ingredients.
- Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
- In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
- Stir in the grated celery root to coat thoroughly.
- Serve immediately or chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
CELERY SALAD
A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.
Provided by Willow
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 26.5 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 304.2 mg, Sugar 16 g
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
CELERY & PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
MOLDED CRANBERRY NUT SALAD
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to! -Eleanor Arthur, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.
Nutrition Facts : Calories 377 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 134mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE-CELERY SALAD
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
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 :
APPLE, CELERY, AND WALNUT SALAD
Provided by Sheila Lukins
Categories Salad Side Back to School Backyard BBQ Lunch Apple Walnut Celery Healthy Low Cholesterol Potluck Parade Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
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.
CRANBERRY ORANGE NUT SALAD (GRANDMA'S)
When my grandma was still cooking Thanksgiving dinner I always remember this, so I've picked up the ball and now I'm the one making it. Even people who don't normally want cranberry love this. I use the old fashioned metal, clamp to the edge of the counter, type of grinder to grind the cranberries, but you can use something else, perhaps a food processor. However, I do not recommend using a food processor or other type of chopper for the nuts, or celery as the quality and texture is better when they are hand chopped. When you use the orange peel (zest) make sure you are only using the orange part of the peel, and not any of the white (it's very bitter). When the cranberries are in season around Thanksgiving, I usually buy a couple of extra bags and freeze them so that I can make this anytime of year. This is great for brunches, luncheons, or in the summer, to take along to potlucks or picnics as well, it's so refreshing. You could also add a nice white wine (maybe about 1/2 cup).
Provided by Yrhaven aka Condime
Categories Sauces
Time P1D
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash, then grind the cranberries.
- Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
- Chop the celery.
- Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
- Refrigerate covered, overnight if possible (it is really not as good if you don't).
- The next day:.
- Chop the nuts.
- Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
- Add cranberry mixture from previous day & nuts.
- If you are using wine, add the rest of it now.
- Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
- Refrigerate covered (minimum of 2 hours or so) or until set.
- I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
- And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
Nutrition Facts : Calories 401.3, Fat 13.2, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 72.5, Fiber 4.1, Sugar 66.5, Protein 3.2
CELERY SALAD WITH APPLES AND BLUE CHEESE
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
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 'STRING' BLUE CHEESE & WALNUT SALAD
Add a touch of indulgence to this autumnal salad with creamy blue cheese and wholesome walnuts
Provided by Barney Desmazery
Categories Lunch, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Make the dressing by combining the soured cream and vinegar with some seasoning.
- Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
- Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.
Nutrition Facts : Calories 230 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY
Steps:
- In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
- Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
- Do Ahead
- The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.
APPLE, CELERY AND WALNUT SALAD
Crisp, crunchy and creamy salad.
Provided by wielkiatuin
Time 15m
Yield Serves 4
Number Of Ingredients 0
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.
CELERY AND RADISH SALAD WITH GORGONZOLA
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you can use a food processor to speed up the process.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 5m
Yield Yield: Serves 8
Number Of Ingredients 10
Steps:
- Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram
ESCAROLE SALAD WITH CELERY AND PINE NUTS
The leftover vinaigrette is delicious on greens or roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.
- Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.
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SIMPLE CELERY SALAD (WALDORF APPLE SALAD) - ALPHAFOODIE
From alphafoodie.com
5/5 (5)Calories 203 per servingCategory Appetizer, Side
- Wash and finely slice the celery. I like to make my pieces really fine. This is great if you’re not a massive fan of celery, and it’s also easier for digestion - it’s a win-win!Make sure to remove any of the string fibrous parts of the celery. You can do this done manually or with a vegetable peeler.
- In a large bowl, combine all of the ingredients and toss gently to combine.You can alternatively mix all the ingredients and the dressing in a separate bowl and serve it over a bed of lettuce rather than mixing it into the salad.
- Store the celery salad in an airtight container, covered, for between 2-3 days. It will become a little watery over time, so you may want to drain it before eating. You can also add a little extra dressing before eating leftovers.Note that the nuts will go a little soft from refrigeration. I recommend keeping them to one side to top the salad with just before serving.To make ahead: It’s best to prepare the salad and dressing separately and combine the two just before serving. Also, only add the nuts/seeds just before serving. That way, you can store this celery salad in the fridge for 4-5 days.Note that cut apples will discolor quickly, so tossing them with a little lemon juice may be best to avoid this.
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