Apple Celery Salad
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied. This recipe keeps well, refrigerated, for about 24 hours. After that the apple may turn brown and become a little mushy. That won’t mean it’s gone bad, but the texture won’t be as crunchy.
Ingredients
| 1/8 cup, chopped Walnuts, shelled |
| 1 tsp. Olive oil |
| 1/2 lemon yields Lemon juice |
| 1/2 tsp. Lemon zest (minced) |
| 2 Tbsp. Reduced fat sour cream |
| 1 tsp.. Honey |
| 1 ounce Blue cheese |
| 3 Medium stalk Celery, raw |
| 1 large Granny Smith apples |
| 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
Place place the olive oil, lemon juice, lemon zest, sour cream, honey, and blue cheese in a large bowl. Whisk until smooth (there may be small chunks of blue cheese.)
Using a vegetable or potato peeler, peel away the strings on the outside of the celery stalks and discard the strings. Cut the celery stalks into 1 1/2 inch long matchsticks.
Peel the apple and discard the peel. Cut the apple into quarters, remove and discard the core/seeds, and cut into matchsticks.
When ready to serve, add the celery, apple, and cilantro to the bowl with the dressing and toss gently to coat. Serve topped with the toasted walnuts.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
I prefer to use Granny Smith apples for this because the tartness is a great balance for the creamy blue cheese dressing. It’s best to wait to combine the apples and celery with the dressing as the apple will absorb liquid from the dressing and turn mushy (it will last about 24 hours in the refrigerator). Most of the restaurants where I’ve had this salad use celeriac (celery root), but I chose to use celery because celeriac isn’t always widely available. If you’re not a fan of cilantro, use fresh parsley instead.