CUCUMBER AND CELERY SALAD
Make and share this Cucumber and Celery Salad recipe from Food.com.
Provided by Galley Wench
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place relish in the bottom of the bowl.
- Whisk in vinegar, then add extra virgin olive oil.
- Add cucumbers, celery, peppers and marinated vegetables of choice to the bowl.
- Toss salad.
Nutrition Facts : Calories 148.7, Fat 10.4, SaturatedFat 1.5, Sodium 174.1, Carbohydrate 13.8, Fiber 3.7, Sugar 4.9, Protein 2.5
CUCUMBER AND CELERY SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
CUCUMBER AND CELERY SALAD WITH YOGURT
Steps:
- In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid.
- Diagonally cut celery into thin slices. Seed cucumber and diagonally cut into thin slices. In bowl toss together celery, cucumber, yogurt, parsley or cilantro, lemon juice, oil, and salt and pepper to taste.
BRAISED CELERY WITH HERBS
"The Classic Snacking And Salad Vegetable, Served As A Delicious Cooked Side Dish". I cannot believe how tasty this was. Super good and more than quick to make. Try it, you'll love it!
Provided by crazycookinmama
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut celery stalks into diagonal slices about 1/4-inch wide.
- In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
- Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.
Nutrition Facts : Calories 78.7, Fat 2.6, SaturatedFat 1.2, Cholesterol 3.4, Sodium 203.8, Carbohydrate 13.3, Fiber 6.3, Sugar 2.2, Protein 4.6
CELERY AND HERB SALAD
Citrusy sumac and nutty sesame seeds amp up the lime juice-and-olive oil dressing for this simple salad. Serve it alongside Martha's Arabian Gulf-Style Fish in Banana Leaves.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk to combine lime juice, sumac, sesame seeds, salt and pepper, and 1/3 cup oil in a medium bowl. Add remaining oil if necessary.
- Add celery with leaves, shallots, parsley, and dill to vinaigrette; season with salt and pepper. Toss to combine.
RADISH CUCUMBER SALAD
I put this salad together with vegetables I had left in my garden. My family liked it so well, I started bringing it to community suppers and was often asked for the recipe. It's a refreshing side dish for any meat entree. -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD
Provided by Scott Peacock
Categories Salad Onion Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Mint Asparagus Cucumber Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
- For salad:
- Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
- Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
- Arrange asparagus on platter. Spoon cucumber mixture over and serve.
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