Celery, Apple and Green Pepper Salad

Ingredients

• a head of celery
• apples
• green pepper
• mayonnaise dressing
• whipped cream

Method

1. 1

   Crisp the celery in cold water with lemon.

2. 2

   Cut celery, apples, and pepper into small pieces.

3. 3

   Mix with mayonnaise and serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 306. The excerpt below is the record exactly as published.

CELERY, APPLE AND GREEN PEPPER SALAD.— Crisp the stalks of celery by letting them stand in very cold water, with a slice or two of lemon, J/^ an hr. Cut the stalks into bits, pare and cut the apples into slices, and the slices into cubes, sprinkle with lemon juice, to avoid discoloring, and also to flavor. Scald the pepper from which the seeds and -veins have been removed, and cut into fine shreds. Mix equal portions of apple and celery with such quantity of pepper as is desired. English walnuts, pecan nuts or blanched almonds, cut in small pieces, may be added. Mix with mayonnaise dressing, whitened with whipped cream, and serve on lettuce leaves, — Mrs. May C. May, Mayfair, 111. CELERY, APPLE AND PISTACHIO SALAD.— Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, COOK COUNTY COOK BOOK 447 stand until chilled. Mix with mayonnaise dressing^ to which ^ cup of blanched and pounded pistachio nuts has been added. Gar- nish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of rnayonnaise, and halved pistachio nuts in rings, cut, cored apples in slices. — Mrs. Clark Ma- son, Bensen, 111. CELERY CUPS. — Boil some medium-sized celery knobs or roots until tender. Drain, peel, and allow to become very cool. Scoop out the interior with a small bladed knife and fill the cavity thus formed with 1 spoon of peas, mixed with mayonnaise. Place on a platter, mask the celery with mayonnaise and garnish with parsley. Artichoke bottoms may be served in the same way. — Mrs. C. E. Worth, Wheeling, 111. CELERY, ENGLISH WALNUT AND PIMENTO SALAD. — Add Yi cup of beaten cream to ^ of a cup of mayonnaise, Ij/^ cups of sliced celery, ^ of a cup of English walnuts, and 2 chopped pimentos, after cutting from the latter some fanciful figures. Ar- range in nests of lettuce, garnish each with one of the figures, a nut, and celery, and place celery tips between the nests. — Mrs. Roger Rawlings, Chicago Heights, 111. CELERY JELLY SALAD.— Chop fine a head of celery

Cook this with the app: pantry check, scaling, and the assistant.