In a small bowl, combine mayonnaise, sour cream, and white wine vinegar and season to taste.
Toss apple in lemon juice to prevent browning. Add celery and mayonnaise mixture and toss to combine.
In a separate bowl, toss salad greens with olive oil and balsamic vinegar.
Spoon apple and celery mixture on four serving plates. Top with salmon slices and salad greens. Serve with slices of crusty bread.
Chop apple and celery into bite size pieces.
Put celery and apple in a plastic bag or bowl and mix with remaining ingredients.
Chill for 1 hour and serve.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
ater to pan. Combine sugar and bourbon in a small bowl
In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
Heat the olive oil and fry the chicken until through.
Arrange the green salad and the rucola in single plates.
Mix celery with apple and add the lemon juice.
Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
Arrange the celery mix and the chicken on the salad.
Right before serving add salad dressing, tangerines and seeds.
inaigrette with salt and pepper.
Trim celery leaves and chop enough to
Place chicken, grapes, celery apple and nuts in a bowl. Mix together mayonnaise, lemon juice and curry and fold into chicken mixture. Serve on a lettuce leaf or on a croissant.
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Wash and pat dry mixed salad leaves. Place in a large serving bowl.
Using a sharp knife, peel skin and pith from grapefruit. Cut into segments over a small bowl, reserving juice. Add segments and celery to serving bowl.
Whisk oil into grapefruit juice; season. Drizzle over salad; toss to coat.
an with parchment paper. Toss apple and butter in a bowl to
spread on a baking sheet and place in the refrigerator to
Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.
Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Puree in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
In a large salad bowl combine salad ingredients (celery - tarragon).
In a cup or small dish combine dressing ingredients (lemon zest and juice - salt).
Pour dressing over salad and toss.
Combine all ingredients and chill.
Serve on lettuce leaves or mixed salad greens.
In a large bowl combine quinoa, ham, apple, celery and celery leaves.
In a small bowl, whisk together oil, vinegar, mustard and honey. Add to quinoa and gently toss to coat.
Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes. Serve topped with pecans.
Fill a large bowl with water and add the lemon juice.
Core the apples but do not peel them.
Cut them into chunks, put in water and juice.
Drain and add to salad and celery.
Stir together sour cream, yogurt, horseradish, salt and pepper to taste.
Pour over salad and then add walnuts.
Serves 4.
aucepan of boiling salted waer and simmer gently for 10-15
Mix apples, celery, pineapple and marshmallows.
Add sugar to Cool Whip.
Fold in mayonnaise, lemon juice, vanilla and nutmeats. Fold in carefully to keep salad fluffy.
Serves 10.
Boil together pineapple and sugar for 2 minutes.
Cream together Cool Whip and cream cheese.
Add pineapple mixture to cream cheese and Cool Whip.
Add jello, nuts, apple and celery (all chopped fine).
Chill until set.