This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Blue cheese is gluten-free, but check to make sure there is no modified food starch in the sour cream.
"Here's to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They're not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can't do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do." –Rob Siltanen
I prefer to use Granny Smith apples for this because the tartness is a great balance for the creamy blue cheese dressing. It's best to wait to combine the apples and celery with the dressing as the apple will absorb liquid from the dressing and turn mushy (it will last about 24 hours in the refrigerator). Most of the restaurants where I've had this salad use celeriac (celery root), but I chose to use celery because celeriac isn't always widely available. If you're not a fan of cilantro, use fresh parsley instead.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe keeps well, refrigerated, for about 24 hours. After that the apple may turn brown and become a little mushy. That won't mean it's gone bad, but the texture won't be as crunchy.
|2 Tbsp||chopped walnuts|
|1 tsp||extra virgin olive oil|
|1/2 tsp||lemon zest|
|2 Tbsp||reduced-fat sour cream|
|1 ounce||blue cheese|
|1 large||Granny Smith apple|
|1/4 Cup||fresh cilantro|
Place a small skillet over high heat. Add the walnuts and toast them, tossing frequently, for 7-10 minutes or until lightly browned. Watch the nuts carefully, and if the pan begins to smoke, remove from heat so the nuts don't burn. Remove the toasted walnuts to a paper towel and set aside.
Place place the olive oil, lemon juice, lemon zest, sour cream, honey, and blue cheese in a large bowl. Whisk until smooth (there may be small chunks of blue cheese.)
Using a vegetable or potato peeler, peel away the strings on the outside of the celery stalks and discard the strings. Cut the celery stalks into 1 1/2 inch long matchsticks.
Peel the apple and discard the peel. Cut the apple into quarters, remove and discard the core/seeds, and cut into matchsticks.
When ready to serve, add the celery, apple, and cilantro to the bowl with the dressing and toss gently to coat. Serve topped with the toasted walnuts.
Serving size: 1 cup
|Calories 223||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g|
|Saturated Fat 5g||22%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Cholesterol 16 mg||5%|
|Sodium 253 mg||11%|
|Total Carbohydrates 23 g||18%|
|Dietary Fiber 5 g||19%|
|Sugars 16 g|
|Protein 6 g|
|Vitamin A 11%||Vitamin C 16%|
|Calcium 15%||Iron 3%|
|Vitamin K 39 mcg||Potassium 481 mg|
|Magnesium 32 mg|