Under 30 Minutes

Apple, Grape, and Celery Salad

Apples and grapes, which shine right now, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.

  • Prep:
  • Total Time:
  • Servings: 4
Apple, Grape, and Celery Salad

Source: Everyday Food, September 2007

Ingredients

  • 1/4 cup coarsely chopped pecans
  • 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
  • 1 Granny Smith apple, cored, halved, and thinly sliced
  • 1 cup seedless red grapes, halved
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.

  2. In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

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