Crispy Celery Salad Recipes

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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

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

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.

CRISP CELERY SALAD



Crisp Celery Salad image

Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 teaspoon Dijon mustard
Coarse salt and ground pepper
5 celery stalks, ends trimmed, peeled, and sliced 1/2 inch thick diagonally
1 cup torn celery leaves

Steps:

  • In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g

CRISPY CELERY SALAD



Crispy Celery Salad image

Categories     Salad     No-Cook     Picnic     Vegetarian     Quick & Easy     Vinegar     Mint     Celery     Summer     Parsley     Parade

Number Of Ingredients 7

5 or 6 outer celery ribs, trimmed and thinly sliced on the diagonal
Small inner celery ribs, including the leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup small whole fresh flat-leaf parsley leaves
2 tablespoons coarsely chopped mint leaves

Steps:

  • 1. Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper.
  • 2. Just before serving, toss with the parsley and mint. Serve immediately. It's delicious served on a bed of thinly sliced beets.

CELERY SALAD



Celery Salad image

One of my favorite foods ever: Celery. I like it straight up, but seems that I may be in the minority. For those who take it a little more dressed up, here's a delicious option slightly modified from Food and Wine Magazine.

Provided by VNess

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 celery ribs, thinly sliced crosswise
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 head red leaf lettuce, torn
4 ounces pecorino cheese
kosher salt
fresh pepper

Steps:

  • Fill a medium bowl with cold water and about 2 cups of small ice cubes. Add sliced celery and let it soak in the ice water bath for at least 10 minutes or for up to 30 minutes, until very crisp.
  • Meanwhile, in a separate bowl, whisk the olive oil with the lemon juice. Stir in the finely chopped shallot. Season with salt and pepper.
  • In a large bowl, toss the lettuce with 3 T of the dressing. Transfer lettuce to plates or a platter.
  • Drain the sliced celery and pat dry thoroughly with paper towels. Add the celery to the large bowl and toss with the remaining dressing. Season the dressed celery with salt and pepper.
  • Using a slotted spoon, scatter the sliced celery over the lettuce.
  • Using a very sharp vegetable peeler, shave long strips of the pecorino cheese over the salad. Drizzle with the remaining dressing and serve.

Nutrition Facts : Calories 235.8, Fat 18.1, SaturatedFat 6.3, Cholesterol 29.5, Sodium 456.5, Carbohydrate 8.5, Fiber 2.7, Sugar 3.1, Protein 11.1

CRISPY N CRUNCHY SALAD



Crispy N Crunchy Salad image

While the chicken bakes, she tosses together Crisp 'n' Crunchy Salad. "I always have the easy ingredients for this fun combination on hand," she adds. "Plus, kids don't mind eating their fruits and veggies when they're glazed with sweet honey."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1 medium Golden Delicious apple, chopped
1 medium red apple, chopped
2 celery ribs, thinly sliced
1/2 cup chopped walnuts
1/2 cup golden raisins
1/4 cup honey

Steps:

  • In a large bowl, combine the apples, celery, walnuts and raisins. Add the honey; toss to coat. Serve immediately.

Nutrition Facts : Calories 172 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO



Crispy Rice Cake with Celery Salad and Avocado image

An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

2 cups cooked rice
1 cup coarsely grated zucchini (from 1 small)
1/2 cup freshly grated Parmesan
3 large eggs
1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice
2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving
2/3 cup thinly sliced radishes
1 avocado, thinly sliced

Steps:

  • In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
  • In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.

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