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> Ham and Celery Salad with walnuts |
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To make this light, fresh salad more substantial,
add sliced fresh mushrooms and swiss cheese.
Diet Types: gluten-free
Makes 4 servings
1 bunch celery (1 ¼ lbs.)
I head romaine lettuce shredded
2 slices cooked ham (3 oz. each) cut into long
strips
juice of ½ lemon
salt
5 tbsp. extra-virgin olive oil
½ cup (2 oz.) walnuts, chopped
½ cup Nu-World Amaranth Snackers- hot BBQ
Select only the palest, most tender stalks of
the celery bunch; reserve the remaining stalks
for another use. Cut the stalks crosswise into
thin slices and place in a salad bowl. Add the
lettuce and ham and toss together.
In a small bowl stir together the lemon juice
and salt to taste until well mixed. Add the oil
and stir vigorously until blended. Pour the dressing
over the salad and toss well. Scatter the walnuts
and hot BBQ snackers over the salad and toss well.
Scatter the walnuts over the top and stir.
Inspired by Kitchen Library Salads, from Williams-Sonoma
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