1/2 bunch of celery, with leaves, washed and julienned
1 granny smith apple, sliced
1 crisp red apple, sliced
1/4 cup onion, thinly sliced
1/2 cup walnut halves
1/2 cup parsley, chopped
Dressing:
1/4 cup fresh lemon juice
2 tbsp dijon mustard
1/2 cup olive oil
1 clove garlic, minced
salt and pepper to taste
Note: As you are cutting apples, place in a bowl of water with 2 tbsp lemon juice to prevent browning. Drain before adding to salad.
Mix salad ingredients in a bowl.
Whisk dressing in a small bowl
Mix dressing into salad.
Recipe Credit to Tanya Skeates, The Natural Chef
