Celery & Apple Salad with Pecans

Celery & Apple Salad with Pecans

Servings: 6
Products Used: Tanimura & Antle Celery

  • ¼ cup Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • 1 cup mayonnaise
  • 2 tablespoons chopped chives or thinly sliced green onion
  • ½-1 teaspoon ground black pepper, to taste
  • 1 bunch of Tanimura & Antle celery, core and leaves removed, thinly sliced with mandolin
  • 1 cup Tanimura & Antle celery leaves, coarsely chopped
  • 2 apples, cored and unpeeled, thinly sliced
  • ½ cup toasted, chopped pecans
  1. In a small bowl, whisk together mustard, vinegar, honey, mayonnaise, chives and pepper. Set aside.
  2. In a large mixing bowl, combine celery, celery leaves, apples and pecans.
  3. Add ½ of the dressing and stir, adding more dressing as needed.
  4. Serve immediately or refrigerate up to 3 days. Any leftover dressing can be kept refrigerated up to one week.

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