Ingredients
Scale
- 1 bunch celery (about 8–10 stalks)
- 1 crisp tart apple (Granny Smith or Pink Lady)
- 1/4 cup sliced almonds
- 1/4 cup chopped pistachios
- 1/4 cup chopped curly leaf parsley
- Dressing: 1/4 cup lemon juice, 1/4 cup minced shallot, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 cup extra virgin olive oil
Instructions
- Remove and wash celery stalks; slice into thin pieces and add to a large bowl.
- Chop the apple into matchstick-sized slices and combine with celery.
- Toast the pistachios and almonds in a dry skillet over medium heat until golden brown; let cool.
- Add crumbled blue cheese and parsley to the bowl; toss gently.
- In a jar, mix lemon juice, shallot, honey, and mustard; shake well.
- Add olive oil to the jar; shake again until emulsified; season with salt and pepper.
- Drizzle dressing over the salad; toss to coat evenly.
- Taste and adjust seasoning if needed before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg