Sarasotas Creamy Roasted Celery Salad Dressing Recipes

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SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD



Sarasota's Fresh Crunchy Creamy Celery Salad image

This is just a nice twist on a celery salad. I would love to say this is my recipe, but I can't. This is from a small Bed and Breakfast in North Carolina. The Owner / Chef was nice enough to share her recipe with me, and had many other recipes that looked wonderful, but this is the only one I asked for. Unfortunately, the Bed and Breakfast is no longer there and the owner can't be contacted. She was a fantastic cook. The cherries with the combination of the pecans and the creamy dressing, just make it a perfect combination. I love to serve this with a honey roasted chicken, just something light and simple. Enjoy it!

Provided by SarasotaCook

Categories     Vegetable

Time 15m

Yield 4 Salad Servings, 4 serving(s)

Number Of Ingredients 12

1 1/2 cups celery, diced (don't throw out those leaves)
2/3 cup baby peas, thawed (frozen works best)
2/3 cup dried cherries
2 scallions, diced (whites and greens)
6 tablespoons fresh parsley, fine chopped
3 tablespoons chopped pecans (I prefer to toast mine)
3 tablespoons mayonnaise
3 tablespoons plain yogurt
3 teaspoons lemon juice
salt
pepper
celery, leafs chopped fine

Steps:

  • Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
  • Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
  • Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.

SARASOTA'S CREAMY CELERY



Sarasota's Creamy Celery image

Just easy. Twenty (20) minutes on the table, comforting, easy, inexpensive and it compliments any dish. Tired of broccoli, green beans, corn, etc ... try this dish for a nice change.

Provided by SarasotaCook

Categories     Vegetable

Time 25m

Yield 4 Side Servings, 4 serving(s)

Number Of Ingredients 9

2 cups celery, cut in 1-inch pieces on an angle
2/3 cup vegetable broth
1/2 cup light cream (half and half is fine)
2 tablespoons butter
4 teaspoons flour
1 pinch nutmeg
1 teaspoon fresh parsley, fine chopped
salt
pepper

Steps:

  • Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
  • Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
  • Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
  • In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
  • Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
  • Serve -- This is a great comforting side dish which goes well with anything.

Nutrition Facts : Calories 127.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 35.1, Sodium 103.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1, Protein 1.5

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