Equipment
- 1 Whisk
- 1 Knife
- 1 bowl
Ingredients
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon celery seed
- 1/4 teaspoon Kosher salt
- 4 cups celery trimmed, thinly bias sliced
- 1 tart apple peeled, cored and diced
- 4 ounces provolone cheese diced
- 1/2 cup chopped walnuts or hazelnuts toasted
Instructions
- At least one hour before serving whisk together olive oil, mustard, lemon juice, celery seed and salt.
- Combine sliced celery, diced apple, and diced provolone in a salad bowl and toss with the dressing. Cover, refrigerate for one hour.
Nutrition Facts
Celery Salad
Amount per 1 Serving
Calories
175
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
13
mg
4
%
Sodium
308
mg
13
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin D
0.1
µg
1
%
Calcium
179
mg
18
%
Iron
1
mg
6
%
Potassium
246
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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