Name: Celery Salad with Apples recipe
Ingredients: Celery: 6-8 large ribs (about 4-5 cups), thinly sliced on the diagonal; Apples: 2 medium crisp apples (such as Honeycrisp, Fuji, Gala, or Granny Smith for more tartness), cored and diced or thinly sliced; Walnuts: ½ cup, roughly chopped and toasted; Red Onion (Optional): ¼ cup, very thinly sliced or minced (soak in cold water for 10 minutes to mellow flavor if desired); Fresh Parsley or Dill (Optional): 2-3 tablespoons, chopped, for freshness; Mayonnaise: ½ cup (good quality); Greek Yogurt (Plain, Unsweetened): ¼ cup (optional, can use all mayo for a richer dressing, or all yogurt for a lighter one); Fresh Lemon Juice: 2 tablespoons (plus more to taste); Dijon Mustard: 1 tablespoon; Honey or Maple Syrup: 1-2 teaspoons (or to taste, balances the acidity); Salt: ½ teaspoon (or to taste); Freshly Ground Black Pepper: ¼ teaspoon (or to taste); Optional: A pinch of celery seeds for extra celery flavor

Ingredients

- Celery: 6-8 large ribs (about 4-5 cups), thinly sliced on the diagonal

- Apples: 2 medium crisp apples (such as Honeycrisp, Fuji, Gala, or Granny Smith for more tartness), cored and diced or thinly sliced

- Walnuts: ½ cup, roughly chopped and toasted

- Red Onion (Optional): ¼ cup, very thinly sliced or minced (soak in cold water for 10 minutes to mellow flavor if desired)

- Fresh Parsley or Dill (Optional): 2-3 tablespoons, chopped, for freshness

For the Creamy Lemon-Dijon Dressing:

- Mayonnaise: ½ cup (good quality)

- Greek Yogurt (Plain, Unsweetened): ¼ cup (optional, can use all mayo for a richer dressing, or all yogurt for a lighter one)

- Fresh Lemon Juice: 2 tablespoons (plus more to taste)

- Dijon Mustard: 1 tablespoon

- Honey or Maple Syrup: 1-2 teaspoons (or to taste, balances the acidity)

- Salt: ½ teaspoon (or to taste)

- Freshly Ground Black Pepper: ¼ teaspoon (or to taste)

- Optional: A pinch of celery seeds for extra celery flavor

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Instructions

1. Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the chopped walnuts in a single layer on a small baking sheet. Toast for 5-8 minutes, or until fragrant and lightly browned, watching carefully to prevent burning. Alternatively, toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Let cool completely.

1. Prepare the Celery: Wash the celery ribs thoroughly. Trim the ends. Slice the celery thinly on a diagonal (about ⅛ to ¼ inch thick). This angle provides a nice texture and visual appeal. Place in a large salad bowl.

1. Prepare the Apples: Wash, core, and dice the apples into ½-inch pieces, or slice them thinly. If preparing ahead, toss the apples with a little extra lemon juice to prevent browning. Add the apples to the bowl with the celery.

1. Prepare Optional Ingredients: If using red onion, slice or mince it very thinly. If desired, soak in cold water for 10 minutes, then drain well; this mellows its sharp flavor. Add to the bowl. If using fresh parsley or dill, chop it and set aside for now or add some to the bowl.

1. Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper. If using, add the pinch of celery seeds. Whisk until smooth and well combined. Taste and adjust seasonings – you might want more lemon juice for tang, honey for sweetness, or salt/pepper.

1. Combine Salad Ingredients: Add the toasted (and cooled) walnuts to the bowl with the celery and apples.

1. Dress the Salad: Pour about two-thirds of the dressing over the salad ingredients. Gently toss to coat everything evenly. Add more dressing as needed to reach your desired level of creaminess, but be careful not to overdress – you want the ingredients to be coated, not swimming.

1. Chill (Highly Recommended): Cover the salad and refrigerate for at least 20-30 minutes before serving. This allows the flavors to meld and the salad to chill thoroughly. It can be made a few hours ahead.

1. Serve: Just before serving, give the salad another gentle toss. Garnish with any reserved fresh parsley or dill, and perhaps a few extra toasted walnut pieces, if desired.

Nutrition

Serving Size: one normal portion
Calories: 250-350