Dish of Celery Apple Walnut Salad
(click to enlarge)

Apple Celery Walnut Salad


Sweden   -   Äpple-, selleri- och valnötssallad
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 #
**
45 min
Yes		 This crisp and refreshing salad is easy to make, and suitable for buffet - there's nothing in it that will wilt.

1
1-3/4
4
3
-------
3
1/4
1-1/2
1
1/4
-------
#
#
oz
oz
---
T
c
T
t
t
---
Celery w/Leaves
Apples (1)
White Grapes (2)  
Walnut Pieces
-- Dressing
Olive Oil, ExtV
Cider Vinegar
Honey, liquid
Salt
Pepper
----------
Make:   -   (45 min)
  1. Reserve pale green and yellow leaves from the CELERY. Cut the Celery Sticks crosswise into bite size pieces. Place in a large mixing bowl.
  2. Core Apples and cut into bite size wedge pieces. Add to the Celery.
  3. Slice GRAPES in half crosswise. Add to the Celery.
  4. In a small jar, mix together all Dressing Items.
  5. Shake up the Dressing and pour it over Salad. Toss to coat the solids with dressing. This salad needs to be dressed immediately to keep the apples from browning.
  6. Taste the salad and adjust Honey or Vinegar to your preference.
  7. Coarsely chop Celery Leaves and scatter over the top of the salad.
  8. Cool in the fridge for an hour or so.
  9. Serve cool - bowl at the table, parted into salad bowls, or set out on the buffet.
NOTES:

  1. Apples:

      These should be eating apples, not cooking apples. I used Piñata Apples, which are firm, juicy and sweet.

  2. Grapes:

      Use seedless white grapes. Muscats are preferred, but are not much seen here in Southern California. Here we have Pearlette (June to July, spherical) and Thompson Seedless (rest of the year, oval). The photo example made in December, used Thompson Seedless.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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