This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man's nature runs either to herbs, or to weeds; therefore let him seasonably water the one, and destroy the other."
-Sir Francis Bacon
This is a light summery salad that has it all – legumes, veggies, seafood, monounsaturated fat, nuts, rich flavor and sweet tomatoes.
Because celery grows in almost all regions of the world it is an ingredient in virtually every cuisine on the planet. The most common variety is pascal celery. This is a hardy breed that produces a light green stalk that is slightly tough. The chewy, fibrous vegetable is often described as stringy because of long strands on the outer stalks.
The best celery has been blanched during cultivation. When the stalks are not fully grown they are wrapped to protect them from the sun. Less energy goes into production of chlorophyll and the pale stalks are more tender and have a stronger celery flavor. Think of how great the flavor of the tender inner stalks are in the celery you buy at the grocery. Blanched celery is also free of string.
There are self-blanching varieties of celery but these are not widely grown by commercial produce companies. More and more small producers are creating heirloom celeries that are either self-blanching or they are taking the time to wrap their plants.
Look for smaller bunches of celery. The larger the stalk is the tougher it will be. Pale celery will usually have more flavor. The stalks should be crisp and firm with little wilting. The best guide for freshness is the leaves. If they are the least bit wilted they are too far gone.
4 ounces celery = 18 calories, <1g fat, <1g sat fat, <1g mono fat, 1g protein, 4g carbohydrates, 99mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|1 large||red onion|
|1 tsp||olive oil|
|1 lb||shrimp (peeled, deveined and halved lengthwise)|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|fresh ground black pepper (to taste)|
|2 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|2 Tbsp||pine nuts|
|2 tsp||coarse ground mustard|
|2 large||ribs celery (diced)|
|6 ounces||grape tomatoes (halved)|
|2 Tbsp||fresh oregano (coarsely chopped)|
|1 Tbsp||parsley (coarsely chopped)|
Dice 3/4 of the onion and slice the remaining 1/4 very thin. Place the sliced onion in the refrigerator.
Place 1 teaspoon of olive oil in a large skillet over medium high heat. Add the diced onion to the pan and cook for about 5 to 7 minutes until they just begin to soften. Remove to a large mixing bowl.
Add the shrimp and cook for about 5 minutes. Toss frequently. When the shrimp turns firm and pink, add it to the bowl with the onion.
Add the white beans, salt, pepper, 2 tablespoons of olive oil, vinegar, pinenuts and mustard to the bowl and toss well.
Place the salad in the refrigerator and chill for at least 40 minutes.
Add the celery, tomatoes, oregano and parsley. Add the sliced onion. Toss well. Chill well and then serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 448||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 46g||14%|
|Dietary Fiber 16g||58%|
|Vitamin A 17%||Vitamin C 25%|
|Calcium 18%||Iron 36%|
|Vitamin K 36 mcg||Potassium 1019 mg|
|Magnesium 140 mg|