ake the warm potato and celery salad. Boil, steam or microwave potatoes
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
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.
Soak celery in a bowl of ice
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
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.
Then cut 3 stalks of celery into small pieces. Next, cut
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.
Boil, peel and cube potatoes. Mix with celery and onion. Combine mix with 1/2 cup mayonnaise and water. Add to potatoes. Toss to coat. Chill. Serves 4 to 6.
Cook potatoes without peeling.
Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing.
Season with salt and pepper to taste.
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.
Combine the boiled potatoes, celery and red onion; set aside. Separately combine the last 3 ingredients and add to potatoes; toss to coat.
Chill.
Serves 4 to 6.
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.
pple and mix with sliced celery and leaves. Serve with pork
alt and pepper.
Trim celery leaves and chop enough to
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.
Combine first 5 ingredients; mix well.
Cover and chill. Arrange lettuce on individual salad plates.
Slice each pear into 10 slices; brush with lemon juice.
Arrange 5 pear slices on each plate.
Spoon about 1/2 cup celery mixture on each salad; sprinkle with cheese.
Blend soup, lemon juice, pickles and dill in a bowl.
Toss with celery, apple, beets and potatoes.
Chill 4 hours or more. Serve on salad greens.
In a salad bowl, combine celery and apples. Sprinkle with lemon juice and stir in yogurt and creamy salad dressing. Just before serving, sprinkle with walnuts.