Cooked Knob Celery Salad Recipes

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CREAMY CELERY SALAD



Creamy Celery Salad image

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

8 stalks celery (sliced thin)
¼ cup EACH: raisins, toasted walnuts, and minced red onion
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
½ teaspoon pepper
¼ teaspoon salt

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



Easy Celery Salad image

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

1 bunch celery, chopped
2 tablespoons canola oil
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

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

COOKED KNOB CELERY SALAD



Cooked Knob Celery Salad image

Make and share this Cooked Knob Celery Salad recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole celery root (celeriac)
boiling salt water
4 -6 tablespoons white wine vinegar
1/2 teaspoon salt
1 pinch sugar
1/2-1 cup vegetable stock
1 tablespoon minced onion
tarragon or parsley, to taste
3 -4 tablespoons olive oil or 3 -4 tablespoons salad oil

Steps:

  • Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.
  • Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.

Nutrition Facts : Calories 90.6, Fat 10.1, SaturatedFat 1.4, Sodium 291, Carbohydrate 0.2, Sugar 0.1

CELERY AND PARMESAN SALAD



Celery and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

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 SALAD



Celery Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 1 1/2 teaspoons sugar, 1 1/4 teaspoons grated ginger, 1 teaspoon lemon juice and 1/2 teaspoon salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots and 2 red jalapenos. Toss with the dressing and add 1/2 pound cooked baby shrimp. Garnish with cilantro.

Nutrition Facts : Calories 101 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 77 milligrams, Sodium 350 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 10 grams, Sugar 3 grams

CELERY SALAD



Celery Salad image

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

¾ cup sliced celery
⅓ cup dried sweet cherries
⅓ cup frozen green peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped pecans, toasted
1 ½ tablespoons fat-free mayonnaise
1 ½ tablespoons plain low-fat yogurt
1 ½ teaspoons fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon ground black pepper

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

CELERIAC SALAD



Celeriac Salad image

Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3/4 cup Homemade Mayonnaise
8 medium cornichons, sliced 1/8 inch thick
2 tablespoons capers, drained
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1 teaspoon freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh flat-leaf parsley
1 medium celeriac, peeled (about 1 1/2 pounds)

Steps:

  • In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
  • Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.

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