Apple And Celery Salad Recipes

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.

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.

Steps:

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

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.

Steps:

• Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours.
• Before serving, toss in the cilantro leaves.

Steps:

• In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.

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.

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.

Steps:

• Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
• Drain, leave to cool, then cut the potatoes in half.
• Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
• Add the celery, onion, and apples to the potatoes.
• Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
• Cover and chill for at least 1 hour.
• Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
• Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
• Makes 2/3 cup.

Steps:

• String the celery and finely slice.
• Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
• For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
• Julienne the apples (cut into thin strips).
• Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.

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.

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.