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Celery-Apple Salad with Currants

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Recipe

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

 

Yield

6 servings

Prep

30 min

Cook

0 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup currants
dried
1 each celery
head
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2 each apples
golden delicious
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6 each celery
leaves, pale green
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4 each parsley leaves
sprigs
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10 each walnuts
cracked, left in large pieces
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2 tablespoons walnut oil
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1 x lemon
juice OR champagne vinegar
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1 x salt
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1 x black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
118 ml currants
dried
1 each celery
head
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2 each apples
golden delicious
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6 each celery
leaves, pale green
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4 each parsley leaves
sprigs
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1E+1 each walnuts
cracked, left in large pieces
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3E+1 ml walnut oil
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1 x lemon
juice OR champagne vinegar
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1 x salt
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1 x black pepper
freshly ground
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Directions

If the currants are hard, cover them with warm water and set them aside to soften while you cut the celery and apples. When they're soft, after 10 minutes or so, drain them and squeeze out the water.

Separate the stalks of celery and peel the tougher outer stalks. Slice the celery into thin pieces, straight across or at an angle. Cut the apples into quarters or sixths if they're large and thinly slice them crosswise. Finely chop the celery leaves and the parsley and crack the nuts.

Combine the celery, apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper and toss again.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 7157% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 33%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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