Ingredients
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8 - 10
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3/4
-
1/4
-
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Celery and Blue Cheese Salad, I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it’s so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue., I also skipped the salt, but I added garlic powder, onion powder and dried cranberries to offset the saltiness with a touch of sweet, so delicious!!, This is a great salad. I’ve been looking for ways to use up celery before having to throw it out, this recipe is a good one for that purpose. I really like blue cheese, and would never have thought of making a salad with the main ingredient being celery. I cut my celery into smaller pieces, and used a cup of blue cheese. I also used extra coarse sea salt, simple and so delicious!
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Steps
|
1
Done
|
Cut the Celery Crosswise Into 1/2" Thick Pieces to Make 4 Cups Sliced. |
|
2
Done
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Place It in a Pretty Bowl and Sprinkle in Crumbled Blue Cheese. |
|
3
Done
|
Add the Salt, Pepper, and Olive Oil and Toss Well. |
|
4
Done
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Serve Chilled. Enjoy! |
