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Celery Heart Salad

Salad.Carnival's picture
  Celery hearts 3 (Each About 2 Inches In Diameter)
  Boiling water 1 Cup (16 tbs)
  Sour cream/Unflavored yogurt 1⁄2 Cup (8 tbs)
  Tomato chili sauce 1⁄2 Cup (8 tbs)
  Tomato based chili sauce 1⁄2 Cup (8 tbs)
  Worcestershire 1 1⁄2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Liquid hot pepper seasoning 1⁄8 Teaspoon
  Lettuce leaves 4
  Green onion 3 Tablespoon, chopped
  Chopped green onion 3 Tablespoon
  Hard cooked eggs 2 , shelled and sliced
  Lemon wedges 6
  Salt To Taste
  Pepper To Taste

Trim celery hearts so each is about 6 inches long; reserve trimmings for other uses.
Split each celery heart in half lengthwise.
Bring about 1 inch water to boil in a wide frying pan.
Add celery; cover and simmer for 6 to 8 minutes or just until tender when pierced.
Drain, plunge into cold water, then drain again.
Cover and chill for several hours or until next day.
Mix together sour cream, chili sauce, Worcestershire, horseradish, hot pepper seasoning, and salt and pepper to taste; cover and chill.
To serve, place celery hearts on 6 individual lettuce-lined plates; garnish evenly with onion, egg slices, and lemon wedges.
Pass dressing to spoon over.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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