Granny Smith & Celery Salad

I had the most fantastic side salad from a cafe yesterday. I believe I have recreated it! It was originally made with peanuts but I prefer toasted pecans. Try both and see what you think.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  large granny smith apples, peels on, cored
• 2  stalks celery, sliced on the diagonal
• 1⁄2 cup pecan halves, toasted, substitute peanuts
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
•  salt
•  pepper, several grinds

Directions

1. Toast pecans halves in a 375° oven for 5-7 minutes. Watch closely to avoid burning. Cool completely, Chop into desired size.
2. Slice the apples into long matchstick pieces or chop into bite size pieces.
3. Slice the celery on the diagonal into bite size pieces 1/2" thick
4. Rinse, pat dry and chop parsley.
5. Make vinaigrette add salt and pepper to taste.
6. Toss all ingredients together, chill and serve.