Celery is often dismissed as a vegetable made mostly of water, but it’s actually a good source of potassium, magnesium, calcium and vitamins A, B, C and K. Besides that, it is available year round and all parts of it can be used.
This recipe is a perfect Celery and Apple Salad. It is a combination of a crisp tender heart of celery and a crunchy apple, bathed in a mayo based dressing.
Lovely with barbecued meats and fish, it also suits roast chicken or beef.
In this picture I have used a white peach Balsamic vinegar as part of the dressing.
Enjoy!
Celery and Apple Salad
Print recipeIngredients
- 1 celery heart (look for even colouring and no marks)
- 1 Large crisp apple (peeled, cored and diced)
- 1/3 cup Miracle Whip or other kind of mayonnaise
- 1 1/2 Tbsp white wine or white Balsamic vinegar
- 1/4 Tsp salt
- freshly ground pepper
Directions
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Cut the root end of the celery heart. Carefully wash each of the stalks under cold running water. Cut off any leaves that are on the stalk. Where the stalk is wide, slice it in half or thirds along the length. Then cut the stalk into bite sized pieces. Peel and core the apple. Cut into quarters and then dice the quarters into bite sized pieces.  | |
| Dressing | |
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Mix the mayo, salt, vinegar and pepper. Pour over the apples and celery and mix well. Refrigerate the salad until ready to serve.  | |