Sweet Crisp Celery Salad

by Jane Wangersky | March 26th, 2015 | Recipes, Simple Solutions

celery salad (400x400)Though I wrote last time about using celery in fruit salad, I’d never actually done this with it myself. And to be precise, that’s not what I did this time either; this isn’t a fruit salad so much as a salad with fruit. Here’s how it came about.

We still had over half the celery the vegetable people had brought us last week, when a new bin came that included two really huge apples. (I forget what kind they were, and I unthinkingly threw out the order summary. Oh well.) They were a little too big to pack in a lunch, and there weren’t quite enough of them to make a pie or a crisp. (For that, they’ve brought us yet another three-pound bag of pears.) But even one of them could liven up an awful lot of celery, I figured.

But not to the point where nothing else was needed. Let’s see, I also had lots of sweet bell peppers of various colors, and a little Monterey Jack cheese left over from making pizza (I like it better than mozzarella) . . . Some people like cheese with apple pie, so why not with apple in a salad? And celery, of course, and a bit of orange pepper to add one more color to the mix.

With a little salad dressing and a few crackers, this made a lunch that filled me up but didn’t make me tired — always good.

By the way, the celery from last week was still fresh, but the stuff I left in the plastic bag was crisper, even though the bag had been opened. Don’t ask me why.
One more thing: The manicotti-like celery from last week’s recipe could also be baked in a cream sauce, with or without spinach and mushrooms (using both would make it Florentine).

Oh, and it seems March is National Celery Month. How did I miss that? Well, I guess I didn’t, really; I’ve been on board without even knowing it.

Sweet Crisp Celery Salad

Yields 3
Celery, apples, and mild cheese in a crispy salad


  1. 1 very large apple
  2. 2 stalks celery
  3. 2 ounces Monterey Jack cheese
  4. 2 to 3 tablespoons diced sweet pepper
  1. Wash the apple but don’t peel.
  2. Cut into ¼ inch dice.
  3. Wash and trim the celery.
  4. Cut it into same size or smaller pieces.
  5. Cube the cheese (again, about ¼ inch per cube).
  6. Toss all the ingredients and sprinkle with the pepper.
  7. Serve with a creamy dressing (three cheese worked well).
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