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Celery and Green Apple Salad with Mustard Vinaigrette

 

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16

Yield

8

servings

Prep

8

min

Cook

0

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Mustard vinaigrette:
1 ½ tablespoons honey
¼ cup dijon mustard
¼ cup lemon juice
4 tablespoons olive oil, extra-virgin
Salad:
2 large Granny Smith apples
peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
*
1 bunch celery
with leaves
*
1 cup walnuts
chopped and toasted

Directions

Whisk honey, mustard and lemon juice in small bowl to blend.

Gradually whisk in olive oil.

Season with salt and pepper to taste.

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 with salt and pepper if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 17284% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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