Green Apple and Celery Salad with Mustard Vinaigrette

recipe
This crunchy salad can chill for up to an hour before serving. If you want to get a head start on the preparation, slice the celery, chop the parsley, and toast the nuts in advance.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 108
Caloriesfromfat 30 %
Fat 3.6 g
Satfat 0.4 g
Monofat 1.1 g
Polyfat 1.7 g
Protein 1.5 g
Carbohydrate 20.6 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 340 mg
Calcium 42 mg

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon sea salt
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
6 cups sliced peeled Granny Smith apple (about 3 apples)
4 cups thinly sliced celery (about 6 stalks)
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons coarsely chopped walnuts, toasted

Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.

Note:

Peter Berley,

November 2003
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