Prep 15 mins
Cook 0 mins
This is a good way to use up herbs in the garden -- both tarragon and chives grow like weeds in my garden -- along with parsley, so this is a delicious way to use them which we enjoyed. And only one point/serving. With the leftover salad (if there is any) it's good tossed with tuna or leftover chicken for lunch the next day - increasing the points to about 4 or 5/serving -- not bad -point-wise for lunch! Recipe source: WW Healthy & Happy Celebrations Cookbook
- 1 bunch celery, trimmed and sliced
- 1 granny smith apple, sliced (the original recipe suggests 2 apples but one apple worked out fine for us)
- 3 tablespoons orange juice
- 1⁄4 cup parsley, chopped
- 2 tablespoons chives, chopped
- 1 tablespoon tarragon, chopped
- 1 lemon, juice and zest
- 4 teaspoons olive oil
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- In a large salad bowl combine salad ingredients (celery - tarragon).
- In a cup or small dish combine dressing ingredients (lemon zest and juice - salt).
- Pour dressing over salad and toss.
WOW did I like this!!! I used about a 1/2 a bunch of celery and about 2/3 of a large, peeled Granny Smith apple. . . .I then halved the amt of dressing. I think this would be such a great dish to take to a potluck or BBQ, as it is pretty, it's different and it's tasty! I will definitely make this again! Thanks for a keeper, ellie! Made for Veggie Swap May 2010. (I will take a photo at lunchtime).
Made for 3 but used 1 apple. I do have fresh parsley that is growing through our winter but my tarragon had to be dried. It was from the fall harvest that I dried.Not the same as fresh but I used it. I did want a touch more salt for some reason. I do watch my sodium intake and I know the 4 stalks celery has 8% of the sodium DV. Oh FYI celery does help lower blood pressure! This is great for when you crave a late night crunchy snack. A feel good eats. Thanks!
I loved the intense flavors in this salad although I substituted lovage for some of the celery and used too much. The lovage overpowered the other flavors. My fault completely. When I make this again I'll be sure to use at least half the amount. Fresh herbs from the garden, too! A sweet honeycrisp apple from a local farm was added and the salad accompanied our turkish poached eggs' main meal perfectly! Thanks for posting. Reviewed for Veg Tag October.