Celery And Apple Salad Food

APPLE CELERY SALAD

Steps:

• Dressing: Combine the first 4 ingredients in a large bowl.
• Add next 3 ingredients. Stir until coated.
• Place 1 large lettuce leaf on each plate. Spoon apple mixture onto each.

APPLE CELERY SALAD

Steps:

• Toss the diced apples with the lemon juice.
• Add the diced celery.
• In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
• Pour mayo mixture over salad and toss to coat.
• Season with salt if desired.
• Chill and serve.

APPLE-CELERY SALAD

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.

CELERY SALAD WITH APPLES AND BLUE CHEESE

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 AND CELERY SALAD (WW)

Steps:

• In a large salad bowl combine salad ingredients (celery - tarragon).
• In a cup or small dish combine dressing ingredients (lemon zest and juice - salt).
• Pour dressing over salad and toss.

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
• Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR

Steps:

• Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
• Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
• Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
• Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

CELERY AND APPLE SALAD WITH PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.
• In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
• Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

APPLE, GRAPE, AND CELERY SALAD

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
• In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

APPLE AND CELERY SALAD

Steps:

• In a small bowl whisk together mayonnaise, cilantro, lemon juice, and salt and pepper to taste until combined. Cut celery and apple into 1 1/2-inch-long thin julienne strips. Toss together celery, apple, dressing, and salt and pepper to taste.

CELERY AND APPLE SALAD

Steps:

• Trim celery ribs to remove leaves (reserving the trimmings for stock), and peel ribs with vegetable peeler if outer surface is tough or fibrous. Wash and cut the ribs into 2-inch pieces. Then press the pieces flat on the table and cut them lengthwise into thin strips. You should have about 2 1/2 cups. Place in a bowl.
• Since the apples are not peeled, wash them thoroughly in warm water, scraping lightly with a knife if necessary to remove any surface wax. Stand apples up and cut them lengthwise on all sides into slices 1/2-inch thick until you reach core. Discard it, pile apple slices together and cut into 1/2-inch strips. Add pieces to celery along with the all ingredients except lettuce leaves and mix well.
• To serve, arrange lettuce leaves on six individual plates and spoon the salad onto the leaves.

APPLE AND CELERY SALAD

Steps:

• Combine all ingredients and chill.
• Serve on lettuce leaves or mixed salad greens.

CELERY AND APPLE SALAD WITH PECANS

Steps:

• Preheat oven to 350°F. Spread pecans on a rimmed baking sheet; bake until lightly browned, tossing halfway through, 5 to 7 minutes. Transfer to a plate to cool.
• In a medium bowl, whisk together sour cream, vinegar to taste, and sugar until smooth. Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 98
• Fat: 6g
• Protein: 1.8g
• Carbohydrates: 11g
• Fiber: 3.2g

CELERY AND APPLE SALAD DIJON

Steps:

• In a bowl whisk together the mayonnaise, the mustard, the vinegar, the sugar, the tarragon, and salt and pepper to taste until the dressing is smooth and add the celery and the apple. Toss the salad and serve it garnished with the celery leaves.