As part of the all - important anti-food-waste movement, producers are using all parts of vegetables in their products, from bagged broccoli slaw (which uses the oft - discarded stems) and
celery leaf salads.
Not exact matches
Yet, the addition of lightly blanched fresh green beans,
celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this
salad better than your garden variety.
The original recipe called for a pound of fennel, but I switched it up by adding sliced
celery and fresh
salad mix (any lettuce will do but I used an Italian Romaine, green
leaf and cabbage mix).
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs
celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons sage
leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE
SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
I had half a
celery root
left over from a soup recipe and this
salad was the perfect way to use it up.
Cool Summer
Salad (Semi-Raw) Ingredients: 3 cups spinach
leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1
celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
I used
celery leaves for the first time a couple of years ago and now throw them into
salads, etc..
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped
celery 2 sprigs fresh thyme 1 bay
leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced
Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed,
leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio
leaves 2 cups cooked chickpeas or gigante beans
While things were heating up, I prepped the rest of the ingredients and made a super simple
salad of red
leaf lettuce,
celery, and a scattering of golden raisins, which I dressed with an avocado oil - white balsamic - buckwheat honey vinaigrette.
Toss cauliflower, barley, breadcrumbs, shallot,
celery hearts,
celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season
salad with salt.
In addition, based on changes in flavonoid content, we also recommend that you wait to chop up your
celery just before you are adding it to a
salad or cooked dish (rather than chopping it up the night before and
leaving it stored in the refrigerator overnight).
First of all, I have no idea how many calories you (or I) actually burn a day, or how many calories worth of fat you're
leaving behind in the pan, or if you undershot the guesstimation of that deli
salad, or if the stick of
celery you eat is -10 or +7 calories on your bottom line, or if you burn 287 or 314 calories weight training.
1 pkg Kelp Noodles — rinsed well and softened in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian
Salad Greens — sliced 1 Carrot — shaved or grated 1
Celery stalk — sliced 1/4 Red Pepper — diced 2 Green Onions — cut on diagonal 2 Tbsp Cilantro — stems removed and
leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired
Also, once you remove tomatoes, peppers, eggplant and potatoes (all nightshades), you're
left with a swiss chard and arugula
salad,
celery and carrots.
For the
salad: 1 head chicory, torn into pieces 1 head radicchio, torn into pieces 1 vine - ripened tomato, thinly sliced seedless hot house cucumber, thinly sliced 1 stalk
celery, thinly sliced cup freshly chopped flat -
leaf parsley or tarragon cup freshly chopped basil 1 teaspoon toasted sesame seeds or 1 teaspoon ground flaxseeds or cup toasted pumpkin seeds