CELERY AND APPLE SALAD WITH PECANS
Toasted pecans and a sour cream dressing blend with celery and apple for this salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98 g, Fat 6 g, Protein 1 g
CELERY ROOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
- Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
- Arrange the frisee and radicchio on a platter. Top with the celery root mixture.
CELERY ROOT SALAD WITH ARUGULA AND PECANS
Provided by Melissa Clark
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
- To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams
CELERY ROOT SALAD
This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.
Provided by barbara
Categories Salad Vegetable Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 5
Steps:
- Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
- Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
APPLE, GRAPE, AND CELERY SALAD
Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137 g, Fat 10 g, Fiber 2 g, Protein 1 g
CELERY, APPLE & PECAN SALAD
Make and share this Celery, Apple & Pecan Salad recipe from Food.com.
Provided by katie in the UP
Categories Apple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
- In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
- Add celery and apple. Toss gently to combine.
- Crumble toasted pecans on top, serve immediately.
Nutrition Facts : Calories 93.4, Fat 5.6, SaturatedFat 1, Cholesterol 2.9, Sodium 67.5, Carbohydrate 10.9, Fiber 3, Sugar 7.5, Protein 1.5
CELERY SALAD
A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.
Provided by Willow
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 26.5 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 304.2 mg, Sugar 16 g
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