Bean Sprout Celery And Apple Salad Food

THREE BEAN SALAD WITH CELERY

Three Bean Salad With Celery image

This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!

Provided by Kara

Categories Salad Beans Three Bean Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 11

Ingredients

½ small onion, minced
2 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
½ cup olive oil
¼ cup white wine vinegar
¼ cup white sugar
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper

Steps:

Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

Nutrition Facts : Calories 193 calories, Carbohydrate 19.6 g, Fat 11.4 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 5.5 g

BEAN SPROUT, CELERY AND APPLE SALAD

Bean Sprout, Celery and Apple Salad image

Make and share this Bean Sprout, Celery and Apple Salad recipe from Food.com.

Provided by CJAY8248

Categories Low Protein

Time 12m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) can bean sprouts, drained
1 cup chopped celery
1 medium red apple, unpeeled and chopped
2 green onions, minced
1/2 cup well-seasoned French dressing (or your favorite)

Steps:

Combine all ingredients. Add dressing, toss lightly and serve at once. If available, substitute 1/2 lb. fresh sprouts. Cover with boiling water, let stand 2 minutes, drain and use as above.

Nutrition Facts : Calories 200.7, Fat 14.3, SaturatedFat 1.8, Sodium 289.8, Carbohydrate 17.7, Fiber 3.5, Sugar 13.9, Protein 4.1

CELERY SALAD WITH APPLES AND BLUE CHEESE

Celery Salad With Apples and Blue Cheese image

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

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

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.

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 :

BEAN SPROUT, CELERY AND APPLE SALAD

Bean Sprout, Celery and Apple Salad image

This is nice with the Soy Mayonnaise dressing, but I find you need to add a lot less dressing than the recipe calls for. A coleslaw type dressing is also very nice.

Provided by Alia55

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

500 ml bean sprouts
250 ml celery, chopped
1 red apple, chopped, unpeeled
2 green onions, sliced
125 ml salad dressing

Steps:

Combine all ingredients and toss lightly.

Nutrition Facts : Calories 92.4, Fat 3.4, SaturatedFat 1, Cholesterol 18.9, Sodium 269.6, Carbohydrate 14.3, Fiber 2.4, Sugar 9.5, Protein 3.5

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