Being a vegetarian and trying to have a salad for your meal is not a very filling option. On top of that, having a salad that you could make ready the previous night and take to work as lunch is even more difficult to figure out. This salad recipe fulfills both goals. It is by the addition of fruit and nuts, and also the salad tastes the same even the next day after it is tossed in the vinigarette.
This apple celery salad is traditionally served during Thanksgiving, but with a mayonnaise based dressing. I have made it more healthy by substituting yogurt for the mayonnaise. Also I have used apple cider vinegar, coss it kind of ties the apple taste together. But, any other vinegar would also work.
6 ribs celery, with leaves, sliced thin(each rib is about a foot long)
1 Granny Smith apple, cored, chopped
2 tbsp walnuts, toasted
2 tbsp cranberries
1 tbsp thick greek yogurt
1 tsp honey
1 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
Whisk all the ingredients for the vinegarette together. Toss the apple and celery in this and just before serving top with the chopped walnuts and cranberries.
I’ve used granny smith apple here, coss it is more tart and crisp. For a different variation, try another apple variety with pecans and raisins.
Verdict: This is one crispy salad and clearly varies from the lettuce salad varieties. It is sweet from the apple, honey and cranberries and tangy from the vinegar and the yogurt. The vinegar and yogurt also prevent the apple from browning. So, it sits well for about a day. Good for a to-go lunch.
Also to the weekly ‘”Souper (Soup, Salad & Sammie) Sundays” @ Kahakai Kitchen.Pin It