Apple & Celery Harvest Salad
Source: Cornell Cooperative Extension of Tioga County
Serving size: 5 cups
Servings per recipe: 6
Celery adds a delightful crunch to this seasonal apple salad. It's low in calories and high in flavor!View Nutrition Facts
1 cup chopped celery
2 cups apples, chopped and cored
2 tablespoons chopped walnuts
3 tablespoons non-fat plain yogurt
1 tablespoon non-fat vanilla yogurt
3 tablespoon 100% apple juice
1/4 cup raisins
Salt and pepper to taste (optional)
1. In a large bowl, combine celery, apples, raisins and walnuts. Mix together.
2. In a small bowl, mix yogurts together with apple juice and blend thoroughly.
3. Pour dressing over apple mixture. Mix well to coat.
4. Serve and enjoy!
5. Refrigerate leftovers.
Read the Nutrition Facts label to select a dried fruit with little or no added sugar. Flavor option: use dried cranberries instead of raisins.
More About Celery
How to Select
Choose straight, rigid celery stalks with fresh leaves. Avoid pithy, woody or limp stalks. Should smell fresh, not musty.
How to Store
Trim bases. Remove any damaged leaves. Rinse. Refrigerate celery in a plastic bag with some air holes for a week or more.
How to Prepare
Separate stalks. Rinse in cold water. Trim tip of each stalk. Eat raw: Have as snack with dip, spread with peanut butter or cream cheese, chop and add to potato salad, tuna salad, chicken salad, and other cold salads. Eat cooked: Add to stir-fries, stuffing, chicken soup and other soups and stews.
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