ake the warm potato and celery salad. Boil, steam or microwave potatoes
ith a metal blade, add celery and pulse until it turns
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
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.
mall ice cubes. Add sliced celery and let it soak in
ork in pan.
Make salad; Line crispy tortillas with romaine
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.
Chop celery and onion in food processor.<
Soak celery in a bowl of ice
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.
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.
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
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.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
rumbled cooled bacon. stir in celery seed and salt and pepper
pple and mix with sliced celery and leaves. Serve with pork
In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.
Boil the sugar and vinegar, then pour over all ingredients and mix well.
Store in covered dish in fridge at least 12 hours. This salad keeps for days.
You can add chopped drained pimento for color.
Makes about 4 cups.