Green Apple and Celery Salad with Mustard Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 30%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 1.5g
  • Carbohydrate: 20.6g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 340mg
  • Calcium: 42mg

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

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