This nutritious and at the same time low-calorie product is well-deservedly popular among professional chefs for its special taste, and its popularity among modern housewives is gaining momentum every day. Most often, this storehouse of nutrients is used as one of the ingredients of vitamin salads. Recipes for salads with celery should be adopted by every experienced and novice cook.

The five most commonly used ingredients in recipes are:

They are extremely diverse. The delicate, fresh flavor of celery is great paired with a variety of foods. A great addition to it will be sea and river fish (salmon, salmon, trout, pollock and others), shrimps, chicken, turkey, ham, all kinds of vegetables (carrots, beans, cucumbers, tomatoes, radishes, cabbage, bell peppers, onions, garlic, zucchini, etc.), fruits (bananas, apples, grapefruit, kiwi, oranges, grapes), any mushrooms, nuts, processed and hard cheese and much more. Combining all of the above and other ingredients with each other and using different dressings, each time you can enjoy a new, unexplored taste of celery salad and delight your household with it.

Olya Likhacheva

Beauty is like a precious stone: the simpler it is, the more precious :)

Content

Recipes with low-calorie foods are of great benefit in the fight against extra pounds, for example, one of the most popular is stalk celery salad for weight loss. This root vegetable is considered ideal for people who decide to go on a diet. It is rich in vitamins, contains phosphorus, magnesium, calcium, which has a beneficial effect on the digestive system. In addition, the vegetable goes well with different products.

What is celery stem

The root of the plant has medicinal properties: it strengthens the immune system, raises the overall tone of the body. From the seeds of the root crop, oil is obtained, which is used in cosmetics and perfumes. Vegetable is stem (petiole), root, leaf. Celery stem is a biennial plant. This type is often used as the main component for cooking.

The root crop contains folic acid, vitamins B, C, A, E and minerals (iron, manganese, zinc, potassium, phosphorus, calcium). The plant contains useful amino acids: carotene, tyrosine, asparagine, nicotinic acid. In addition, it is rich in dietary fiber. The vegetable is able to slow down aging, stimulate the production of gastric juice. The plant perfectly burns fats, so they often use a salad with stem celery for weight loss. After all, 100 grams of the product contains 16 kcal.

The benefits and harms of celery

The dietary fiber of the plant cleanses the intestines, stimulates the digestion process, which leads to an increase in the body's immunity. In addition, the vegetable is effective in the treatment of hypertension. Vitamins K and C, which it contains, lead to the improvement of blood vessels. The benefits of celery for weight loss is that it stabilizes weight, actively fights fat deposits. Other useful properties of the root crop:

• removes toxins, slags;
• good for insomnia;
• restores male potency;
• tones the body without causing addiction;
• harmonizes the content of glucose;
• has anti-allergic properties.

The root crop is a harmless product that is allowed in small quantities to almost everyone. Salad with celery for weight loss helps to improve well-being, recharge your batteries and forget about extra pounds. In this case, the vegetable has several contraindications:

• feeding period;
• pregnancy;
• urolithiasis disease;
• phlebeurysm;
• diseases of the gastrointestinal tract (gastritis and ulcers).

Celery for weight loss

Along with carrots, pineapples and some other products, the root crop has a negative calorie content, that is, by assimilating this vegetable, the body expends more calories than it receives when eating it. This property makes celery one of the most effective products for weight loss. In addition, the vegetable improves mood, which is especially important when dieting. You can use the plant in any form. Its fleshy root is baked, the stems are eaten stewed or raw, the leaves are used as herbs, and the seeds are seasoned with dishes.

Celery salads

Dishes with root crops saturate well, eliminate hunger for a long time. In this case, you can use the vegetable both during a diet and for making ordinary sandwiches for breakfast or soup for lunch. Stem celery salads can be eaten at any time, their preparation does not require special culinary skills. There are several popular low-calorie root vegetable recipes that are an excellent basis for effective weight loss.

Salad brush with celery for weight loss

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 60 kcal per 100 g.
• Cuisine: Russian.

Salad brush with celery for weight loss contains fiber, while the intestines are well cleaned of food debris that has settled on the walls of the digestive tract. Unloading days with such a salad will pass comfortably and without a feeling of hunger. In addition, such a dish normalizes the stool and copes well with constipation. The main feature of the preparation of the brush is that vegetables are used raw.

Ingredients:

• cabbage - 3 sheets;
• celery - 1 stalk;
• carrots - 1 pc.;
• lemon juice - 1 tsp;
• beets - 1 pc.;
• onion - 1 head;
• olive oil - 1 tablespoon;
• greens - a small bunch (parsley, dill).

Cooking method:

1. Wash and clean vegetables.
2. Chop the cabbage leaves into thin strips.
3. Three beets and carrots on a coarse grater.
4. Finely cut the stems of the root crop.
5. Mix all chopped products in a salad bowl.
6. Add chopped onion, herbs.
7. Dress the salad with oil and lemon juice.
8. We store the dish in the refrigerator.

Celery with apple for weight loss

• Servings: 4 persons.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The root vegetable is a good diuretic that removes excess moisture from the body, so it prevents the occurrence of edema. In addition, the product has a low glycemic index, so the vegetable does not raise blood sugar levels. A salad that includes celery with an apple for weight loss is a fresh, light, low-calorie dish that is perfect for a hot summer day.

Ingredients:

• bell pepper - 3 pcs.;
• green apples - 3 pcs.;
• parsley - a small bunch;
• medium celery root;
• white yogurt or kefir.

Cooking method:

1. Finely chop greens, vegetables and fruits - thin straws.
2. We mix everything.
3. Salt a little.
4. Add kefir or yogurt as a dressing.

Celery salad with cucumber

• Cooking time: 25 minutes.
• Servings: 3 persons.
• Calorie content of the dish: per 100 g 56 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Crispy, fresh and juicy salad of celery stem with cucumber goes well with any side dish. The dish helps to quickly saturate, while ridding the body of extra pounds. Instead of cucumbers, you can take any other vegetables, and as a dressing sauce, vegetable, sesame or olive oil with a few drops of lemon juice is perfect.

Ingredients:

• chopped walnuts - 30 g;
• cucumber - 1 pc.;
• fresh champignons - 200 g;
• boiled chicken fillet - 200 g;
• salt and black ground pepper;
• greenery;
• one medium stem of a root crop;
• sour cream - 100 g.

Cooking method:

1. Finely chop the vegetables.
2. Fillet cut into strips.
3. Cut mushrooms into slices and fry in a pan.
4. We connect all the components.
5. We pepper and salt.
6. Add sour cream to the salad (you can season with yogurt).
7. We decorate with greenery.

• Cooking time: 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 45 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Vegetable salad is a quick and inexpensive weight loss aid. This dish contains a huge amount of vitamins, fiber, trace elements, has a low calorie content. Thanks to this, the products are well digested in the body, which at the same time is effectively cleansed of excess fats and toxins. Beetroot and celery salad is suitable for people who suffer from chronic constipation.

Ingredients:

• boiled beets - 3 pcs.;
• vegetable oil;
• garlic - 1 clove;
• celery - 2 stalks;
• fresh salad - a few leaves;
• black pepper, salt;
• lemon.

Cooking method:

1. We clean the beets and three it on a coarse grater.
2. The rest of the products are finely chopped.
3. We mix everything.
4. Squeeze the garlic, mix it with a spoonful of oil and a few drops of lemon.
5. Dress the salad with the mixture.
6. We leave for 10 minutes.

Celery salad with tomatoes

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: per 100 g 70 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Diet meals can be healthy and delicious at the same time. Women and men who adhere to proper nutrition can choose tomatoes as the main ingredient. Stem celery salad with tomatoes is great for fasting vegetarians, weight watchers, and all those who love a delicious hearty meal.

Ingredients:

• celery - 1 pc.;
• tomatoes - 2 pcs.;
• olive oil;
• fresh lettuce leaves;
• cucumber - 1 pc.;
• salt, pepper to taste.

Cooking method:

1. Finely chop all vegetables.
2. Lettuce leaves cut into small pieces.
3. Mix all ingredients in a salad bowl.
4. Add pepper and salt.
5. Drizzle with olive oil.
6. Mix thoroughly.

Celery with carrots

• Cooking time: 15 minutes.
• Servings: 3 persons.
• Calorie content of the dish: per 100 g 72.5 kcal.
• Purpose: during the day.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The simplest and most affordable salad is the one where the main ingredients are celery with carrots. This dish has a negative calorie content, so it can be consumed even in large portions. Thanks to the original dressing, celery salad for weight loss is considered a delicious dish that helps to quickly lose weight.

Ingredients:

• lemon juice - 1 tbsp. l.;
• celery root - 2 pcs.;
• vegetable oil;
• carrots - 2 pcs.;
• parsley.

Cooking method:

1. Cut vegetables into cubes.
2. We chop greens.
3. We mix everything thoroughly.
4. Sprinkle the mixture with lemon juice, add a little oil.

cabbage with celery

• Cooking time: 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: per 100 g 83.6 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A salad containing cabbage with celery is a quick dish. At the same time, the main advantage of such food is that it is very tasty and healthy. In addition, this vitamin salad for weight loss is perfect for fish and meat dishes. It can also be enjoyed as a light side dish for dinner. Preparing cabbage salad is very simple, it does not require special culinary skills.

Ingredients:

• cabbage - 300 g;
• celery stalk - 1 pc.;
• salt;
• apple - 1 pc.;
• carrots - 1 pc.;
• sugar - 1 tbsp. l.;
• vinegar (9%) - 3 tbsp. l.;
• sesame oil - 3 tbsp. l.

Cooking method:

1. Mix all the dressing ingredients (oil, vinegar, salt and sugar) in a bowl.
2. Finely chop the cabbage.
3. Three carrots on a coarse grater (can be cut into cubes).
4. Peel and cut the apple.
5. We cut the stems into rings.
6. Mix all the vegetables in a salad bowl.
7. Drizzle dressing over salad.
8. You can add sesame seeds on top.

Video: how to lose weight on celery

Attention! The information provided in the article is for informational purposes only. The materials of the article do not call for self-treatment. Only a qualified doctor can make a diagnosis and give recommendations for treatment, based on the individual characteristics of a particular patient.

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Stem celery salad for weight loss - recipes with photos

If you like to cook healthy and tasty food, then for sure, your essential companion is celery. In recent years, there has been a trend when high-calorie dishes are replaced by no less tasty, healthy and less heavy ones. This is especially true for salads. The most popular salads today are salads with celery. In general, celery is a wonderful vegetable that will make your dish not only tasty, but also healthy. Even Hippocrates believed that “with upset nerves, you need to use a lot of celery. Leaves - for meat, petioles - add to salads, root - to soup, which makes it thick and rich. This improves health and brings peace and balance between desire and reality ".

Celery is leaf, petiole and root. Petiole celery is increasingly attracting the attention of culinary specialists. A few green stems are a great low-calorie snack. Juicy stems have a characteristic, slightly bitter taste. Try adding chopped celery stalks to a chicken or tuna salad. Celery goes well with meat and vegetables. Its fleshy roots are also consumed fresh in salads, especially from tomatoes. Celery also goes into pickles, especially when pickling eggplant, zucchini, cucumbers.

Petiole celery is considered primarily a winter vegetable. According to tradition, it is widely used in Christmas dishes: in stuffed dishes and as a seasoning for turkey and ham. The white celery season is during the winter months. If possible, buy "dirty" celery that has not been washed before being sold: it tends to taste better. Choose plants with fresh, green leaves and straight stems. If the plant lacks some leaves or, moreover, petioles, celery is most likely stale and should not be bought.

The most popular celery salad is the Waldorf salad or as it is also called the Waldorf salad. This is a classic American salad of sweet and sour apples, cut into thin strips of celery stalks (in the original) or root (in modern recipes) of celery and walnuts, seasoned with mayonnaise or lemon juice with cayenne pepper. Other types of nuts are also allowed. It is also often made with the addition of fresh grapes or raisins.
Waldorf salad was first served at New York's Waldorf Astoria Hotel, hence its name. At that time, nuts were not included in the signature salad recipe, but it is the recipe with the addition of nuts that is now considered a classic. In 1896, a recipe for Waldorf salad was included in a cookbook published by Oscar Chirki, the Waldorf metro hotel, who claimed to be the author of the recipe, but this has been questioned. According to another version, the Waldorf salad first appeared in the restaurant chain "Waldorf Lunch System", whose symbol was an apple.

Potato salad with celery

Ingredients:

750 g potatoes
1 bulb
125 ml stock
6 art. spoons of apple cider vinegar
200 g petiole celery
400 g chicken breast fillet
4 tbsp. tablespoons of vegetable oil
salt, ground black pepper
1 bunch lettuce
2 tbsp. tablespoons of pine nuts
2 teaspoons prepared pesto
sugar

Instruction: Boil potatoes in their skins, peel and cut. Peel the onion, chop, pour the broth, add vinegar and bring to a boil. Pour half of the sauce over the potatoes. Finely chop the celery. Rinse chicken fillet, dry and fry on both sides (approx. 15 min) in 2 tbsp. tablespoons of heated vegetable oil. Remove from skillet, season with salt and pepper. Add salad leaves with celery and nuts to potatoes. Mix onion sauce with pesto and remaining oil. Season with salt, pepper and sugar. Fill the salad. Lay out the chopped meat.

Waldorf salad

Ingredients:

celery 260 g
apples 250 g
walnuts peeled 100 g
mayonnaise 100 g
cream 4 tbsp. l.
lemon juice 2 tbsp. l.
salt to taste

Instruction: Raw celery is peeled and cut into strips or pre-boiled lightly, but not until soft. Apples are peeled and cut into cubes. Finely chop the nuts. Leave a few halves of nuts to decorate the salad. Lemon juice, salt, cream are added to mayonnaise and mixed. Salad is dressed with this mixture. Decorate it with halves of nuts and four slices of red-skinned apples. The prepared salad should stand for 2 hours in the cold before serving.

german potato salad

Ingredients:

12-14 small tubers of young red potatoes (scraped)
4 slices of bacon, as I said, such plump slices are better
olive oil (as needed)
1/2 onion, cut into half rings
1 large celery stalk, thinly sliced ​​crosswise
2 tbsp. l. white wine vinegar
2 tsp fresh finely chopped marjoram (or 1 teaspoon dry)
1/4 tsp ground black pepper
1/2 st. l. mustard powder
1/2 cup beef broth
salt to taste (plus another 3/4 tsp)

Instruction: Boil potatoes whole until tender in salted water. Then drain, cool for 10 minutes and cut into halves or quarters (depending on size). In a large heavy-bottomed skillet over moderate heat, cook the bacon until crisp, about 6 minutes. We take it out of the pan on paper towels with a slotted spoon and let the excess fat soak. Drain the bacon fat from the pan into a small bowl. 3 tbsp pour the drained fat back into the pan (this is optional, but you can use olive oil), put the pan on moderate heat, put the onion and celery. Simmer the vegetables until they just start to soften, about 3 minutes. Add vinegar, marjoram, 3/4 tbsp. salt, pepper and mustard powder. Then put the potatoes, bacon and pour in the broth. Cook, stirring lightly, until the dressing thickens, about 1 minute.
Transfer to a serving platter. Garnish with a green sprig and serve warm.

Celery Salad by Jamie Oliver

Ingredients:

1 celery root, peeled
2 tbsp. l. with a slide of small pickled cucumbers
2 anchovies
2 tbsp. l. with a heap of capers
1 bunch fresh parsley
5 st. l. sour cream
1 st. l. Dijon mustard
3 art. l. olive oil
salt pepper
2-3- Art. l. sherry, white or red wine vinegar

Instruction: Cut the celery root with a vegetable peeler. Wash the parsley, dry it, chop the herbs. Chop capers, if they are large, but it is better to take small ones right away. Cucumbers cut into slices. Chop anchovies. Put celery in a large bowl and mix with vinegar or lemon juice, it is important not to overdo it here. Toss celery with parsley, anchovies, capers and cucumbers. Add mustard to sour cream, optionally olive oil, mix, season salad, salt. Sprinkle black ground pepper on top.

Parisian salad with celery

Ingredients:

2 medium sweet and sour apples
2 celery stalks
lemon juice 1 tbsp. l.
150 g hard cheese
3-4 st. l. low-fat mayonnaise

Instruction: Wash apples, peel, remove the core. Cut into thin strips. Place in salad bowl and drizzle with lemon juice. Celery cut into cubes. Put on top of the apples. Sprinkle grated cheese on top. Dress the salad with mayonnaise. Top with some cheese and celery.

Celery and potato salad with mayonnaise

Ingredients:

1 teaspoon sugar
2 large celery stalks, thinly sliced
1 st. a spoonful of chopped onion
salt
1.3 kg potatoes, peeled and cut in half if potatoes are large
2 tbsp. tablespoons white wine vinegar
225 g mayonnaise
125 ml milk
1/4 teaspoon coarsely ground black pepper

Instruction: In a four-liter saucepan, bring the potatoes to a boil over high heat, 1 teaspoon of salt and a small amount of water (to just cover the potatoes). Reduce the fire to a minimum; cover and simmer for 25-30 minutes until the vegetables are tender (check with a fork). Drain the water and let cool slightly. Cut the potatoes into 2 cm cubes. Mix the celery, mayonnaise, milk, white wine vinegar, onion, sugar, black pepper and 2 teaspoons of salt in a large bowl. Add potatoes and mix gently. Cover and refrigerate if you don't plan to serve the dish immediately.

Colesloe of celery

Ingredients:

125 g fat-free mayonnaise
60 g coarse grain French mustard
60 ml fresh lemon juice
1 st. a spoonful of sugar
1 st. a spoonful of rice vinegar
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
450 g celery root (if you don't have celery root, add 3 more carrots)
1/4 teaspoon salt, celery seeds
3 medium carrots
1 small green or white cabbage (about 500 g), cut into 4 pieces and stalk removed

Instruction: Make dressing: Whisk vinegar, mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth. Peel and finely grate the celery and carrots. Cut the head of cabbage into 4 parts with a large (chef's) knife. Cut out the stem. Thinly slice the cabbage; remove tough petioles. Place vegetables in a large bowl. Season and mix thoroughly. Cover and refrigerate for at least 1 1/2 hours to blend the flavors of the ingredients.

Chicken salad with celery

Ingredients:

450 g chicken breast fillets
salt
1/2 tsp curry powder
75 g fat-free yogurt
60 g mayonnaise
2 tbsp. l. chutney with mango
2 tbsp. l. fresh juice
1 large ripe mango, diced
3 thinly sliced ​​celery stalks
15 g chopped fresh coriander
lettuce leaves
2 tbsp. l. toasted almonds, sliced

Instruction: Cut the mango on both sides of the long, flat pit. With a small fruit and vegetable peeler, cut between the flesh and skin 2-3 cm deep, then peel back 2-3 cm of the peel. In several steps, cut off the remaining skin, then cut the mango into cubes or slices as desired. In a three-liter saucepan, bring the chicken to a boil over high heat, 1 teaspoon of salt and a small amount of water (to cover the chicken by 2-3 cm). Reduce the fire to a minimum; cover and simmer for 10 minutes until the chicken is completely cooked through. Let cool in the broth for 30 minutes. Fry the curry powder in a liter saucepan over low heat for 1 minute, stirring constantly with a wooden spoon so that the powder does not burn until a strong aroma appears. Make dressing: In a large bowl, whisk together curry powder, yogurt, mayonnaise, chutney, lime juice, pepper, and 1/2 teaspoon salt. Take the chicken out of the broth. Cut into small pieces. Toss chicken, mango, celery and coriander with dressing. Line the dish with lettuce; top with chicken salad and (optional) almonds.

Fish salad with celery

Ingredients:

200 g fish fillet
50 g salad celery
1 apple
1 bunch of radishes
1 cucumber
100 g lettuce
0.5 cup mayonnaise
1 st. a spoonful of vinegar

Instruction: Cut celery, radishes, cucumbers and apples into strips 3-4 cm long, put in a bowl and put in a cold place. Cut the boiled chilled fish without skin and bones into pieces according to the number of servings, put on a plate, pour over with vinegar and also put in a cold place. Before serving, lightly salt the vegetables, mix with 2-3 tbsp. spoons of mayonnaise and put on lettuce leaves dried on a napkin. Place the fish pieces on top of the vegetables and pour over the remaining mayonnaise. You can diversify the taste of the salad by changing the set of vegetables.

Salad with celery and cheese

Ingredients:

5 stalks of celery
2 apples
1 small jar of green peas
100 g hard cheese
salt

for refueling:

vegetable oil
Apple vinegar
mustard

Instruction: Cut the celery stalks into thin slices. Peel the apples, cut into strips. Add green peas and grated cheese. Cheese is better to grate. Prepare your dressing. Mix vegetable oil with apple cider vinegar and mustard (a little). Salt the salad, pour over the dressing and mix.

2016-05-14

Spring is the time for weight loss, active sports, diets, as well as interesting culinary solutions. After the winter "hibernation" the body so needs cleansing and renewal. It's time to prepare light fruit and vegetable salads. The usual mix of cucumbers and tomatoes with herbs is good, but let's try something unusual. For example, a salad of stalk celery with an apple. An amazing combination of flavors and a real storehouse of vitamins. Consider several options for its preparation.

Please note that the recipes below use products for 1-2 servings, so they are presented in the photo in small bowls and small salad bowls. If you are cooking for a large group, increase the amount of ingredients. But remember that it is better not to store salads made from fresh fruits and vegetables in the refrigerator for more than a day - vitamin C is destroyed under the action of oxygen, and the products give juice and taste is lost.

Celery Stem Salad Recipes with Apple

With walnuts

Ingredients

• Stem (petiole) celery.
• Apple.
• Walnuts.
• Lemon, orange or lime juice (optional)
• Sour cream 10% fat or natural yogurt.

How to cook

You may want to cook this salad with mayonnaise, but remember - this way it will turn out to be more high-calorie.

With hard cheese

Ingredients

• Stem celery.
• Apples.
• Hard cheese.
• Lemon juice.
• 100 ml vegetable oil.
• 50 ml milk.
• 0.5 teaspoon mustard.
• 1 tablespoon lemon juice.
• 0.5 teaspoon of sugar.
• Salt on the tip of a knife.

Cooking technology

If you don’t have time to cook such a dressing (or don’t want to), then you can simply add olive mayonnaise.

With raisins and nuts

Ingredients

• Stem celery.
• Apples.
• Walnuts.
• Raisin.
• Lemon or lime juice.
• Sour cream 10% fat.

How to do

with carrots

Ingredients

• stem celery
• Apples.
• Carrot.
• Ground black pepper (optional)
• Easy refueling.

How to do

A little useful information: Celery is a plant whose benefits can be compared with ginseng. Eating stalked celery helps to strengthen the immune system, removes toxins, lowers blood pressure, has a calming effect, contains a lot of vitamins and minerals, and all this with a minimum of calories!

Here are some of the amazing meals we have. It is very healthy, tasty, and how quickly and easily prepared it is a real find for those who cannot spend a lot of time in the kitchen, but want to lose weight or just cleanse their body. By the way, do not forget also about useful,

The most popular celery salad is Waldorf lettuce or as it is also called Waldorf salad. This is a classic American salad of sweet and sour apples, cut into thin strips of celery stalks (in the original) or root (in modern recipes) of celery and walnuts, seasoned with mayonnaise or lemon juice with cayenne pepper. Other types of nuts are also allowed. It is also often made with the addition of fresh grapes or raisins.

I took the recipe from Saveur magazine, this salad is served in the expensive New York restaurant Le Veau d "or. The recipe tells how to make mayonnaise dressing and I cooked it that way. But it uses raw egg yolks. Therefore, in the recipe here I just wrote mayonnaise.

1 large celery root (about 650g)
2-3 tablespoons of mayonnaise*
2 tbsp lemon juice
salt, pepper to taste
lettuce salad for serving
some parsley for sprinkling and serving

Peel and cut the celeriac into thin strips (julienne).
Mayonnaise mixed with lemon juice and stir well, until smooth. Mix with celery. Salt, pepper to taste.
Arrange lettuce leaves on a large plate, top with celery, sprinkle and garnish with parsley. There was no parsley today, sprinkled with chives.
Bon appetit!

For those who are not afraid of raw yolks here original sauce recipe for this salad:
needed for the sauce
1 egg yolk
3 tsp mustard
1 tsp white wine vinegar
2/3 cup vegetable oil

1 egg yolk, 1 tsp mustard and 1 tsp. white wine vinegar are well whipped together. Then 2/3 cup vegetable oil is added drop by drop until it turns into mayonnaise.
When dressing the salad, you still need to add 2 tsp to this mayonnaise. mustard and 2 tablespoons of lemon juice and mix everything.

Recipe 2: Waldorf Salad with Celery Root

celery 260 g
apples 250 g
walnuts peeled 100 g
mayonnaise 100 g
cream 4 tbsp. l.
lemon juice 2 tbsp. l.
salt to taste

Raw celery is peeled and cut into strips or pre-boiled lightly, but not until soft. Apples are peeled and cut into cubes. Finely chop the nuts. Leave a few halves of nuts to decorate the salad. Lemon juice, salt, cream are added to mayonnaise and mixed. Salad is dressed with this mixture. Decorate it with halves of nuts and four slices of red-skinned apples. The prepared salad should stand for 2 hours in the cold before serving.

Recipe 3: Jamie Oliver Celery Salad

1 celery root, peeled
2 tbsp. l. with a slide of small pickled cucumbers
2 anchovies
2 tbsp. l. with a heap of capers
1 bunch fresh parsley
5 st. l. sour cream
1 st. l. Dijon mustard
3 art. l. olive oil
salt pepper
2-3- Art. l. sherry, white or red wine vinegar

Cut the celery root with a vegetable peeler. Wash the parsley, dry it, chop the herbs. Chop capers, if they are large, but it is better to take small ones right away. Cucumbers cut into slices. Chop anchovies. Put celery in a large bowl and mix with vinegar or lemon juice, it is important not to overdo it here. Toss celery with parsley, anchovies, capers and cucumbers. Add mustard to sour cream, optionally olive oil, mix, season salad, salt. Sprinkle black ground pepper on top.

Recipe 4: Simple Carrot Celery Root Salad

• Celery root 200 g
• Carrots 2 pieces
• Parsley to taste
• Mayonnaise ½ cup

1. Wash the carrots, peel and grate on a coarse grater.

2. Add celery root grated on a coarse grater to carrots, mayonnaise and mix. Transfer to a salad bowl and sprinkle with finely chopped parsley.

Recipe 5: Parisian Celery Salad me

2 medium sweet and sour apples
2 celery stalks
lemon juice 1 tbsp. l.
150 g hard cheese
3-4 st. l. low-fat mayonnaise

Wash apples, peel, remove the core. Cut into thin strips. Place in salad bowl and drizzle with lemon juice. Celery cut into cubes. Put on top of the apples. Sprinkle grated cheese on top. Dress the salad with mayonnaise. Top with some cheese and celery.

Recipe 6: Meat Salad with Celery Root

If you make a salad with meat, this absolutely does not mean that it loses its dietary properties. No need to use beef or pork. Get by with chicken or boiled chicken.

• 300 grams of chicken
• celery root - 150 grams
• two small pickles
• lemon juice - one tablespoon (tablespoon)
• two large spoons of light mayonnaise
• a pinch of salt
• a little mustard (we recommend grainy)

Boil the chicken, then cool and cut into thin slices. Remove the peel from the celery root and grate the pulp (sprinkle a little with lemon), and cut the cucumbers, freeing them from seeds in advance, into strips. Combine mayonnaise, lemon juice and fragrant granular mustard in a separate bowl. Pour over salad, season with salt and mix well. Put the resulting dish in the refrigerator for ½ hour - it will soak and come out even tastier.

Recipe 7: Nutritious Salad with Celery Root

This recipe, which includes chicken, walnuts, celery root, grapes and more, is a storehouse of health, energy and good mood. In everyday life, we rarely indulge ourselves and our family with unusual exotic dishes. People are used to eating dense and standard: pasta, meatballs, soups and the like. And sometimes the soul requires variety. But, unfortunately, there is not always enough time to prepare some delights. Therefore, this salad is what you need. You can make it in just ten minutes, but at the same time you will get just enormous pleasure.

• small celery root
• chicken fillet - 100 grams
• 30 grams natural (no additives) yogurt
• 20 grams of walnuts
• freshly ground pepper (black) - optional
• 50 grams green iceberg lettuce
• table salt - to taste
• 50 grams of sweet large grapes (take pitted)

First, boil the chicken fillet in a little salty water. If you're in a hurry or don't want to wait too long, buy ready-made chicken from the store. Suitable for both boiled and baked.

Free the celery from the peel and grate the root into thin strips on a fine grater, and cut the iceberg into small pieces. Peel the nuts and then crush them. When the chicken meat is ready, let it cool, and then tear it with your hands into medium-sized fibers or cut with a knife. Combine all the above ingredients in a deep bowl, lightly salt, season with black pepper if desired. Grapes can be added whole or divided into several parts. Now pour in the natural yogurt and mix the salad well. Fresh parsley or dill is suitable as a decoration.

If you like mayonnaise, you can use it in tandem with low-fat sour cream to dress the dish, and if possible, replace walnuts with pine nuts, pecans or almonds. This chicken salad is a delicious and healthy lunch.

Recipe 8: Kiwi and Celery Root Salad

This unusual dish will be the highlight of the festive table, and will pleasantly surprise your loved ones. To prepare a salad with kiwi, you need to take:

• 200 grams of root celery,
• 2 ripe kiwi fruits
• half a glass of low-fat cream,
• some soy sauce
• 2 tablespoons brandy for dressing.

Make a refill first. To do this, whip the cream with soy sauce, add cognac, mix and boil over low heat until the dressing volume is halved. But remember - such a sauce should not boil. Cover the finished sauce with a clean cloth and leave to cool. Clean the kiwi and celery. Cut the kiwi into slices, and finely chop the celery. Lay the food in layers in a transparent salad bowl, pouring dressing sauce over each layer of celery. Garnish the salad with a rosette of green lettuce leaves and kiwi slices.

Recipe 9: Mushroom and Celery Root Salad

This appetizer is made quite quickly and simply. The recipe is worth taking note of in case of an unexpected visit from guests. You will need these products:

• 100 grams of celery root,
• half a kilo of champignons,
• 200 grams of rice
• 2 eggs,
• vegetable oil for frying, salt.

First, boil the rice and eggs until fully cooked. Peel the celery with a thin and sharp knife, and grate it on a coarse grater. Saute over low heat for 2-3 minutes. Then add chopped champignons to the pan, and continue to sauté for a few more minutes. Then add chopped eggs, rice and salt to taste. This salad should be served hot.

Recipe 10: Squid and Celery Root Salad

Such a salad can be a great independent dish. For cooking we need:

• 200 grams of celery,
• about half a kilo of squid,
• 4 eggs,
• 200 grams of white onion
• spices.

Rinse the squid carcasses and dip them in boiling water for a few minutes. Then rinse with cold water, peel off the films and cut into strips. Chop hard-boiled eggs and peeled celery root and stew in a pan. Cut the onion into rings and saute in vegetable oil until softened. Combine all ingredients, salt and mix thoroughly. This salad can be served either cold or hot.

Recipe 11: Orange Celery Salad

We offer to master another simple dish with celery root, orange and apple. Despite the fact that you will need a lot of products, preparing such a salad does not take much time. You can take it with you to work or give your child for lunch at school.

• one large sweet orange
• seasonings - optional
• young celery root - four or five pieces
• two small apples
• red and yellow bell peppers - one each
• four large spoons of gourmet mayonnaise
• low-fat sour cream - three tablespoons
• salt - to taste
• half a lemon (you will need its juice as well as the zest)

Peel juicy apples from the skin, as well as celery root. Cut the latter into thin strips, and cut the fruit into small cubes. Drizzle with freshly squeezed lemon juice. Remove the peel from the orange and free it from the white film, then cut the middle slices into pieces. Now combine all the ingredients in one bowl, lightly salt and season with Italian or salad spices, then add the sauce. To prepare it, mix low-fat mayonnaise and sour cream.

Your culinary masterpiece is almost ready, only serving is left. To do this, cut sweet bell peppers into thin rings and put a few pieces on each plate (according to the number of people) in the form of a multi-colored cylinder, in the middle of which pour a little ready-made salad. Now grate the lemon zest on a fine grater and decorate the dish with oranges.

If you are expecting guests and do not know what to cook, then combine this salad with chicken (or other poultry) and fish dishes. And your holiday will be successful!