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
More From Cooking Light
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
- Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.
Green Apple and Celery Salad with Mustard Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Ham Waldorf Salad
Southern Living -
Waldorf Spinach Salad
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy