Best 7 Apple And Celery Salad With Peanuts Recipes

Apple and celery salad with peanuts is a refreshing and crunchy side dish or light lunch option. The combination of sweet apples, crisp celery, and crunchy peanuts creates a delightful texture and flavor contrast. This salad is also packed with nutrients, making it a healthy and satisfying choice. Whether you're looking for a quick and easy weeknight meal or a dish to bring to a potluck, this apple and celery salad with peanuts is sure to please everyone at the table.

Let's cook with our recipes!

APPLE AND CELERY SALAD WITH PEANUTS

Apple and Celery Salad with Peanuts image

Categories Salad Fruit Nut Side No-Cook Kid-Friendly Apple Peanut Celery Fall Winter Gourmet Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 8

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
3 crisp red apples such as Fuji or Rome, cut into 1/4-inch-thick julienne
2 tart green apples such as Granny Smith, cut into 1/4-inch-thick julienne
4 large celery ribs, cut into 1/4-inch-thick julienne
1/4 cup chopped fresh parsley
1/3 cup dry-roasted peanuts, coarsely chopped

Steps:

Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.

CELERY, APPLE & PECAN SALAD

Celery, Apple & Pecan Salad image

Make and share this Celery, Apple & Pecan Salad recipe from Food.com.

Provided by katie in the UP

Categories Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup pecan halves
2 tablespoons low-fat sour cream
2 tablespoons white wine vinegar (I used rice wine vinegar)
1 teaspoon sugar (not necessary if using rice wine vinegar)
8 -10 stalks celery, peeled and sliced
1 apple, halved, cored and thinly sliced

Steps:

Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.

Nutrition Facts : Calories 93.4, Fat 5.6, SaturatedFat 1, Cholesterol 2.9, Sodium 67.5, Carbohydrate 10.9, Fiber 3, Sugar 7.5, Protein 1.5

APPLE, GRAPE, AND CELERY SALAD

Apple, Grape, and Celery Salad image

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

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

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

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Nutrition Facts : Calories 137 g, Fat 10 g, Fiber 2 g, Protein 1 g

APPLE-CELERY SALAD

Apple-Celery Salad image

I created this recipe one night when I had a craving for a twist on traditional slaw. It was a hit, and now it's a staple at all our family get-togethers. Add a cup of raisins for variety. -Hutch Hutchins, Hartsville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

12 celery ribs, cut into 1/4-inch slices
3 medium apples, cut into chunks
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup sparkling apple cider or unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 teaspoon sugar

Steps:

Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Nutrition Facts :

APPLE AND PEANUTS SALAD

Apple and Peanuts Salad image

Make and share this Apple and Peanuts Salad recipe from Food.com.

Provided by WiGal

Categories Low Protein

Time 20m

Yield 14 serving(s)

Number Of Ingredients 10

Ingredients

2 cups apples, tart, cube
1 cup celery, thinly sliced
2 cups grapes, halved
1 cup miniature marshmallow
1/3 cup evaporated milk, cold
1/2 teaspoon sugar (optional)
1/4 teaspoon vanilla
3 tablespoons mayonnaise
3 tablespoons peanut butter
1/2 cup mixed nuts (optional)

Steps:

In a large bowl, combined apple, celery, grapes, and marshmallows.
In a chilled mixing bowl, beat evaporated milk until frothy.
Add sugar and vanilla to evaporated milk.
Beat in mayonnaise and peanut butter.
Pour over apple mixture; stir in mixed nuts, if desired.

Nutrition Facts : Calories 78.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 2.6, Sodium 53.8, Carbohydrate 11.8, Fiber 1, Sugar 8.1, Protein 1.6

CELERY SALAD WITH APPLES AND BLUE CHEESE

Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

CELERY AND APPLE SALAD WITH PECANS

Celery and Apple Salad with Pecans image

Toasted pecans and a sour cream dressing blend with celery and apple for this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup pecan halves
2 tablespoons reduced-fat sour cream
1 to 2 tablespoons white-wine vinegar
1 teaspoon sugar
1 pound celery, (8 to 10 large stalks), peeled if desired, and thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, and thinly sliced, slices halved crosswise
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.
In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

Nutrition Facts : Calories 98 g, Fat 6 g, Protein 1 g

Tips:

Choose the right apples: Granny Smith apples are a popular choice for this salad because they hold their shape well and have a tart flavor that pairs well with the other ingredients. However, you can use any type of apple you like.
Use fresh celery: Fresh celery will give your salad a crisp texture and a mild flavor. If you don't have fresh celery, you can use celery hearts, which are available in most grocery stores.
Roast the peanuts: Roasting the peanuts will bring out their flavor and make them more crunchy. You can roast peanuts in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they are golden brown.
Use a light dressing: A light dressing will help to keep the salad from becoming too heavy. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a good option.
Serve the salad immediately: This salad is best served immediately after it is made. The apples and celery will start to brown if they sit for too long.

Conclusion:

Apple and celery salad with peanuts is a simple and refreshing salad that is perfect for a light lunch or dinner. It is also a good source of vitamins, minerals, and fiber. With its sweet, tart, and crunchy flavors, this salad is sure to please everyone at your table.