Apple And Celery Salad With Peanuts Food

APPLE SALAD RECIPE

Apple Salad Recipe image

This easy, creamy apple salad recipe is a wonderful side for any gathering. It is sweet, crunchy and perfect on any buffet table. It is naturally gluten free and perfectly kid-friendly.

Provided by Dassana Amit

Categories Salad

Time 10m

Number Of Ingredients 12

Ingredients

2 to 2.25 cups chopped apples ( or 320 grams (2 large, 3 medium or 4 small))
2 tablespoons chopped celery
2 tablespoons grated radish (- optional)
2 teaspoons lemon juice (or add as required)
¼ cup Veg Mayonnaise (- vegan or eggless)
2 pinches ground cinnamon
2 pinches grated nutmeg
¼ teaspoon crushed black pepper
5 tablespoons chopped walnuts ((lightly toasted) or 8 to 9 walnuts)
salt (as per taste)
1 tablespoon chopped celery
1 tablespoon chopped walnuts (or 1 to 2 walnuts)

Steps:

Place the peeled and chopped apples in a mixing bowl. Add grated radish, if using.
Add lemon juice and mix very well.
Add chopped walnuts and chopped celery.
Add the mayonnaise. Season with ground cinnamon, grated nutmeg and crushed black pepper.
Mix very well. You're ready to enjoy!
Serve apple salad garnished with some chopped celery and chopped walnuts.

Nutrition Facts : Calories 262 kcal, Carbohydrate 20 g, Protein 5 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 164 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

APPLE AND CELERY SALAD WITH PEANUTS

Apple and Celery Salad with Peanuts image

Categories Salad Fruit Nut Side No-Cook Kid-Friendly Apple Peanut Celery Fall Winter Gourmet Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 8

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
3 crisp red apples such as Fuji or Rome, cut into 1/4-inch-thick julienne
2 tart green apples such as Granny Smith, cut into 1/4-inch-thick julienne
4 large celery ribs, cut into 1/4-inch-thick julienne
1/4 cup chopped fresh parsley
1/3 cup dry-roasted peanuts, coarsely chopped

Steps:

Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.

HEIRLOOM APPLE SALAD

Heirloom Apple Salad image

The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.

Provided by Heidi Swanson

Categories Salad

Time 10m

Number Of Ingredients 11

Ingredients

1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup / 120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste
3 large celery stalks, sliced thinly
2 crisp heirloom apples, cut into sixths, and then thinly sliced*
4 handfuls arugula, baby gems, or baby romaine
1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts

Steps:

Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.
When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.

Nutrition Facts : Calories 105 kcal, Carbohydrate 11 g, Protein 2 g, Fat 8 g, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

APPLE-CELERY SALAD

Apple-Celery Salad image

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

Ingredients

12 celery ribs, cut into 1/4-inch slices
3 medium apples, cut into chunks
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup sparkling apple cider or unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 teaspoon sugar

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 AND PEANUTS SALAD

Apple and Peanuts Salad image

Make and share this Apple and Peanuts Salad recipe from Food.com.

Provided by WiGal

Categories Low Protein

Time 20m

Yield 14 serving(s)

Number Of Ingredients 10

Ingredients

2 cups apples, tart, cube
1 cup celery, thinly sliced
2 cups grapes, halved
1 cup miniature marshmallow
1/3 cup evaporated milk, cold
1/2 teaspoon sugar (optional)
1/4 teaspoon vanilla
3 tablespoons mayonnaise
3 tablespoons peanut butter
1/2 cup mixed nuts (optional)

Steps:

In a large bowl, combined apple, celery, grapes, and marshmallows.
In a chilled mixing bowl, beat evaporated milk until frothy.
Add sugar and vanilla to evaporated milk.
Beat in mayonnaise and peanut butter.
Pour over apple mixture; stir in mixed nuts, if desired.

Nutrition Facts : Calories 78.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 2.6, Sodium 53.8, Carbohydrate 11.8, Fiber 1, Sugar 8.1, Protein 1.6

APPLE AND CELERY SALAD

Apple and Celery Salad image

This salad is also good with grated raw celery root or with radishes thinly sliced in half-moons in place of the celery.

Provided by Regula Ysewijn

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

4 stalks (8 oz) celery (including tender, young leaves*)
1 good eating apple (such as Granny Smith, Cox's Orange Pippin, or Braeburn)
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
Fresh mint leaves (for garnish (optional))

Steps:

Using a small, sharp knife, peel away the tough outer strings from each celery stalk. Thinly slice the stalks crosswise on the diagonal, then coarsely chop the leaves.
Peel the apple, quarter through the stem, and cut away the core. Starting from the short side, slice each quarter as thinly as possible. Working quickly, dump the slices into a bowl and toss them with the lemon juice, coating evenly to prevent browning.
Add the celery slices and leaves to the apple slices, then spoon in the mayonnaise and cream. Stir gently to coat the apple and celery.
Transfer to a serving bowl, sprinkle with a pinch of salt and a few grinds of pepper, garnish with mint, if using, and serve.

Nutrition Facts : ServingSize 1 serving, Calories 85 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 47 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g

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