celery carrots and apples salad
| petiole celery - 10-15 cm from one “stick” |
| carrots - 1 medium (I have 1/3 large) |
| bell pepper - 1/4 large or 1/2 small |
| apple - 1/8 large or 1/4 medium |
| vegetable oil - 1 tbsp. spoon, the main thing is refined |
| lemon juice - to taste, from 1 teaspoon to 1 tbsp. spoons |
| water - 1 tbsp. spoon |
| salt - 1/4 teaspoon |
| sugar - 1/4 teaspoon |
| Show all (9) |
Consuming celery root
It is extracted from a specially bred celery root, which is produced precisely for the purpose of producing large, nutritious roots.
Celery root salad recipes
When fresh, it lasts for several days by soaking the base of the stems in cold water and salt.
It also comes in tin and is good for freezing. They are eaten raw or cooked, the ribs and dried leaves are used for salads, soups and short sauces. To prepare: remove large tough ribs from the outside, green branches and leaves, cut off the supporting base and shorten the backs by twenty centimeters. For consumption: count, separate the back from each other, wash and remove the cartilage. The ribs are eaten raw, with salt or salad.
When choosing raw materials, pay attention to its hardness.
It should not be withered.
A weighty, dense specimen is perfect.
It is widely consumed both raw and processed.
Before properly preparing any option, you first need to:
Separate the root vegetable from the stems and peel it, carefully removing the peel in a shallow layer.
Boiled, washed legs with fresh water, removing the ribs, cartilage, remove the outer ribs, scald in boiling salt water for 10 minutes. Drain, season with salt and join the ribs in small bundles. Celery heart, fried, accompanies fatty meats, roasts, and chicken. You can make white sauce, gratin, puree. It is an ingredient in soups and sauces.
Celery root soup recipes
Grown in the north and Paris region, celery is available from mid-September to late April, and is best in the fall. During the rest of the year it is imported from Holland and Belgium. On its leaves, the white roots of the flesh are stable and form a heavy ball that does not touch the hollow ones.
It is under the peel that the most useful layer of microelements is located.
Remove all unsightly, damaged areas.
From the root of this product, you can prepare soups such as borscht, cabbage soup, rassolnik, adding it no earlier than 10 minutes before the end.
The broth acquires a spicy, very rich taste.
Try the creamy soup.
To do this, boil the root of this product, potatoes, carrots and other vegetables as desired in chicken broth, adding salt 7 minutes before the end.
Assorted celery root salad
When fresh, it will keep in a damp cloth for 3-4 days in the refrigerator.
It stays with the bark for a few more days. It is also found in canned vinegar, grater or flavored vinegar, or even pickles. It is consumed raw or cooked. Prepare: Peel like potatoes, rinse and lemon juice. To eat it, cook it, cut it into pieces, and scald it for 5 minutes in boiling salted water. Sliced stewed meat that retains its flavor. It is also used as a side dish or puree soup. Celery salt, dried and dried celery, is mainly used to enhance tomato juice, vegetable creams and salads. It is also used in salt-free diets.
Crush all foods.
The finished dish is very light and filling.
Puree from the roots of this product in milk is prepared according to the same recipe as potato.
It is served as a complete side dish for meat and fish.
The root of this plant is excellent stewed with meat: cut the root into large squares and fry in oil with onion rings.
Originating from the Mediterranean, celery is a vegetable that is eaten from the veins and leaves, root and seeds. Celery is obtained by selecting a plant called swamp buyers, which played both a culinary and medicinal role among the ancients. Its seeds are fragrant with the scent of neighboring fennel.
The choice yielded two varieties of celery: celeriac and celeriac. Very limited to a role as a seasoning, celery gradually emerged in our kitchen as a vegetable in its own right. Celery belongs to the Umbellifer family. There is marshy and salty soil, especially the sweet and lusitanicum varieties.
Add meat, salt and simmer for about half an hour.
carrot apple and celery salad
| petiole celery - 10-15 cm from one “stick” |
| carrots - 1 medium (I have 1/3 large) |
| bell pepper - 1/4 large or 1/2 small |
| apple - 1/8 large or 1/4 medium |
| vegetable oil - 1 tbsp. spoon, the main thing is refined |
| lemon juice - to taste, from 1 teaspoon to 1 tbsp. spoons |
| water - 1 tbsp. spoon |
| salt - 1/4 teaspoon |
| sugar - 1/4 teaspoon |
| Show all (9) |
Salad with carrots and apple, celery stalk and something else...
An original and delicious salad with carrots and apples is obtained by adding a crunchy sweet celery stalk, as well as a small amount of grated cheese and walnuts to these simple ingredients.
The last two ingredients slightly increase the calorie content of the salad, but give it an unusual taste, while remaining unnoticed in the salad. It seems that the composition of the salad is simple, but its taste changes significantly thanks to such a small addition.
- Type of dish: salad
- Calories:67 without dressing
The calorie content of a salad largely depends on the dressing.
If it is vegetable oil (the healthiest dressing), the calorie content will be 96 kcal, and if you dress the salad with yogurt, then 66 kcal. Without adding nuts and cheese and without dressing, the calorie content will be 32 kcal. So decide for yourself... Ideally, the salad is seasoned with olive oil or any unrefined vegetable oil (in my case, a mixture of flaxseed and olive oil).
Salad with carrots and apples
Ingredients:
- carrots – 1 pc.
- apple – 1 pc.
- celery stalk - about 150 g.
- cheese – 30 g.
- walnut – 3 pcs.
- salt, black pepper to taste
- lemon juice – 1 tsp.
- vegetable oil – 2-3 tbsp.
Apples and carrots should not be small, but rather large or medium in size.
Celery is listed in grams because stalks are available in different lengths.
Cheese should be tasty and of high quality.
Preparation:
It turns out a delicious and very healthy salad with carrots and apples. The celery stalks have such a nice crunch, and the cheese and nuts create a very unusual aftertaste. The ingredients seem to be ordinary, but it feels like there is something else... as if “incognito”
Salads pleasantly diversify our diet. Check out these other salad recipes, you might like them:
– “Spicy Korean-style fresh pumpkin salad”
– “Light Chinese cabbage salad with orange”
– “Protein squid salad with cucumber and egg: tasty, satisfying and dietary”
Bon appetit and be healthy! Leave your comments - feedback is very important!
Best regards, Lena Radova
Tips for the housewife: 7 Simple salads when you don’t know what to cook...
When you stand thoughtfully in the kitchen, not knowing how to please your loved ones... And you’re thinking about how to combine healthy with tasty, use my collection of tips. Prepare salads quickly and easily!
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Recipe: Carrot+celery+apple salad. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Carrot+celery+apple salad”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 38.9 kcal | 1684 kcal | 2.3% | 5.9% | 4329 g |
| Squirrels | 1 g | 76 g | 1.3% | 3.3% | 7600 g |
| Fats | 0.2 g | 56 g | 0.4% | 1% | 28000 g |
| Carbohydrates | 7.8 g | 219 g | 3.6% | 9.3% | 2808 g |
| Organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 29.6% | 870 g |
| Water | 87.4 g | 2273 g | 3.8% | 9.8% | 2601 g |
| Ash | 0.829 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 955.6 mcg | 900 mcg | 106.2% | 273% | 94 g |
| beta carotene | 5.732 mg | 5 mg | 114.6% | 294.6% | 87 g |
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 7.5% | 3409 g |
| Vitamin B2, riboflavin | 0.051 mg | 1.8 mg | 2.8% | 7.2% | 3529 g |
| Vitamin B4, choline | 6.99 mg | 500 mg | 1.4% | 3.6% | 7153 g |
| Vitamin B5, pantothenic | 0.22 mg | 5 mg | 4.4% | 11.3% | 2273 g |
| Vitamin B6, pyridoxine | 0.117 mg | 2 mg | 5.9% | 15.2% | 1709 |
| Vitamin B9, folates | 6.244 mcg | 400 mcg | 1.6% | 4.1% | 6406 g |
| Vitamin C, ascorbic acid | 7.25 mg | 90 mg | 8.1% | 20.8% | 1241 g |
| Vitamin E, alpha tocopherol, TE | 0.35 mg | 15 mg | 2.3% | 5.9% | 4286 g |
| Vitamin H, biotin | 0.407 mcg | 50 mcg | 0.8% | 2.1% | 12285 g |
| Vitamin K, phylloquinone | 14.5 mcg | 120 mcg | 12.1% | 31.1% | 828 g |
| Vitamin RR, NE | 0.8788 mg | 20 mg | 4.4% | 11.3% | 2276 g |
| Niacin | 0.742 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 261.67 mg | 2500 mg | 10.5% | 27% | 955 g |
| Calcium, Ca | 29.77 mg | 1000 mg | 3% | 7.7% | 3359 g |
| Silicon, Si | 17.86 mg | 30 mg | 59.5% | 153% | 168 g |
| Magnesium, Mg | 27.18 mg | 400 mg | 6.8% | 17.5% | 1472 g |
| Sodium, Na | 32.87 mg | 1300 mg | 2.5% | 6.4% | 3955 g |
| Sera, S | 7.29 mg | 1000 mg | 0.7% | 1.8% | 13717 g |
| Phosphorus, Ph | 34.9 mg | 800 mg | 4.4% | 11.3% | 2292 g |
| Chlorine, Cl | 33.07 mg | 2300 mg | 1.4% | 3.6% | 6955 g |
| Microelements | |||||
| Aluminium, Al | 215.5 mcg | ~ | |||
| Bor, B | 186.8 mcg | ~ | |||
| Vanadium, V | 50.61 mcg | ~ | |||
| Iron, Fe | 1.177 mg | 18 mg | 6.5% | 16.7% | 1529 g |
| Yod, I | 3.14 mcg | 150 mcg | 2.1% | 5.4% | 4777 g |
| Cobalt, Co | 1.622 mcg | 10 mcg | 16.2% | 41.6% | 617 g |
| Lithium, Li | 6.978 mcg | ~ | |||
| Manganese, Mn | 0.1401 mg | 2 mg | 7% | 18% | 1428 g |
| Copper, Cu | 88.45 mcg | 1000 mcg | 8.8% | 22.6% | 1131 g |
| Molybdenum, Mo | 12.311 mcg | 70 mcg | 17.6% | 45.2% | 569 g |
| Nickel, Ni | 9.145 mcg | ~ | |||
| Rubidium, Rb | 62.3 mcg | ~ | |||
| Selenium, Se | 0.277 mcg | 55 mcg | 0.5% | 1.3% | 19856 |
| Strontium, Sr | 5.31 mcg | ~ | |||
| Fluorine, F | 29.68 mcg | 4000 mcg | 0.7% | 1.8% | 13477 g |
| Chromium, Cr | 3.23 mcg | 50 mcg | 6.5% | 16.7% | 1548 g |
| Zinc, Zn | 0.3018 mg | 12 mg | 2.5% | 6.4% | 3976 g |
| Zirconium, Zr | 1.03 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.55 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.3 g | max 100 g | |||
| Glucose (dextrose) | 1.876 g | ~ | |||
| Sucrose | 2.181 g | ~ | |||
| Fructose | 2.358 g | ~ | |||
| Essential amino acids | 0.179 g | ~ | |||
| Arginine* | 0.023 g | ~ | |||
| Valin | 0.025 g | ~ | |||
| Histidine* | 0.009 g | ~ | |||
| Isoleucine | 0.021 g | ~ | |||
| Leucine | 0.027 g | ~ | |||
| Lysine | 0.024 g | ~ | |||
| Methionine | 0.005 g | ~ | |||
| Methionine + Cysteine | 0.013 g | ~ | |||
| Threonine | 0.019 g | ~ | |||
| Tryptophan | 0.005 g | ~ | |||
| Phenylalanine | 0.018 g | ~ | |||
| Phenylalanine+Tyrosine | 0.031 g | ~ | |||
| Nonessential amino acids | 0.355 g | ~ | |||
| Alanin | 0.029 g | ~ | |||
| Aspartic acid | 0.091 g | ~ | |||
| Glycine | 0.019 g | ~ | |||
| Glutamic acid | 0.126 g | ~ | |||
| Proline | 0.019 g | ~ | |||
| Serin | 0.021 g | ~ | |||
| Tyrosine | 0.011 g | ~ | |||
| Cysteine | 0.007 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 5.4% |
The energy value of carrot+celery+apple salad is 38.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Celery, apple and carrot salad recipe with photo
Good day!
Today we will prepare a salad from celery root, apples and carrots. If you season this salad with homemade mayonnaise and a clove of garlic, you get a very tasty, healthy and slightly unusual dish.
You can use this set of products as the basis of a salad, and add additional ingredients to it, for example, boiled or smoked chicken...
If you do not use mayonnaise, then you can replace it with vegetable oil, then the dish is suitable for a Lenten table.
Celery Salad Ingredients
- Celery root - 150 g
- Carrots – 150 g
- Apple – 150 g
- Garlic - 1 clove
- Mayonnaise - 2 tbsp. l.
- Salt - 3 pinches
- Ground black pepper - 2 pinches
Celery, Apple and Carrot Salad Recipe
- Peel the vegetables.
Remove the skin from the celery root until you reach the white part of the root.
Peel and core the apples.
Peel the garlic and remove the core.
- Grate carrots and celery on a medium grater.
Cut the apples into small cubes, strips or grate them.
- Combine all ingredients in a suitable container. First pass the garlic through a press.
- Mix all ingredients well. Taste and add salt or pepper if necessary.
- Serve on the table.
Bon appetit!
With carrots
Now let’s look at recipes for delicious salads with celery, which contain other vegetables in addition to apples. Carrots will make the dish even more vitamin-rich and healthy. Since this root vegetable does not darken when exposed to air, start your salad with it. Peel one carrot, wash it and grate it with coarse shavings. Now let's peel a quarter of the celery tuber. Grind it also on a coarse grater. Next, let's move on to the apple. Let's give preference to sour and juicy green varieties. Peel a large apple and rub it with large shavings. Finely chop some celery leaves. Drizzle the salad with lemon juice and extra virgin olive oil. Salt to taste. There is also a dessert version of this salad. There is no need to add greens to it, just like salt. The apple should be red, bulk, sweet varieties. And it would be very appropriate to add a teaspoon of sugar and a handful of raisins.
