Enjoy today’s recipe! – Apple Pecan Celery Salad
½ cup lemon juice
1 tablespoon Dijon mustard
2 apples, cored and thinly sliced. Whatever apples you like, 1 –red & 1 green/golden makes a more colorful display.
2 large celery stalks, thinly sliced
½ cup loosely packed, coarsely chopped fresh Italian parsley
Coarse grained salt and cracked black pepper
2 tablespoons chopped pecans, toasted if you have time. To toast pecans, heat them in a nonstick pan over medium-high heat for about 3 minutes, or until fragrant
In a salad bowl, whisk together lemon juice and mustard until thoroughly combined. Add apples, celery, and parsley and toss to coat evenly. Season to taste with salt and pepper. Divide among four serving plates and distribute pecans evenly over salads. Serve.
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