Celery Salad with Sherry Vinaigrette recipe

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Ingredients

1 bunch celery, chopped
1 (12 ounce) can whole kernel corn, drained
1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
¼ cup garden cress, or more to taste
5 tablespoons soybean oil (vegetable oil)
2 tablespoons sherry vinegar
1 small shallot, minced
⅛ teaspoon Dijon mustard
salt to taste
white pepper to taste

Nutrition Info

259 calories
carbohydrate: 23.3 g
cholesterol: : -
fat: 18.2 g
fiber: 4.6 g
protein: 4.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 426.6 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine celery, corn, lettuce, and garden cress in a bowl.

  2. Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.

Recipe Yield

4 servings

Recipe Note

If you want to lessen the intensity of raw shallots, leave them to marinate in the dressing for 40 minutes. Then strain and add to the salad.

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