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Celery Hearts Vinaigrette

Western.Chefs's picture
  Celery 200 Gram (4 Medium Sized Bunch)
  Water 1 Cup (16 tbs)
  Chicken flavor bouillon cube 1 (Or Envelope)
  Pimentos 4 Ounce, drained and finely chopped (1 Jar)
  White vinegar 2⁄3 Cup (10.67 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Minced green pepper 3 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Seasoned pepper 3⁄4 Teaspoon
  Romaine lettuce leaves 4

1. Remove outer celery ribs; trim root ends. About 6 to 8 inches from root ends, cut tops and leaves from celery. (Save outer ribs, tops, and leaves for salad or soup another day.) Cut each bunch of celery lengthwise in half.
2. In 5-quart Dutch oven or saucepot over medium heat, in 1 inch boiling water, heat celery and bouillon to boiling. Reduce heat to medium; cover and cook about 15 minutes or until celery is fork-tender.
3. Meanwhile, in 13" by 9" baking dish, mix pimentos with remaining ingredients except lettuce. When celery is done, drain well; arrange in baking dish, turning to coat with marinade. Cover with plastic wrap and refrigerate at least 4 hours or overnight, turning celery hearts occasionally.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 766 Calories from Fat 666

% Daily Value*

Total Fat 76 g116.5%

Saturated Fat 3.6 g18.1%

Trans Fat 1.3 g

Cholesterol 0 mg

Sodium 3080.5 mg128.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 7.3 g29.2%

Sugars 13.4 g

Protein 4 g7.9%

Vitamin A 130.9% Vitamin C 248.4%

Calcium 10.5% Iron 16.3%

*Based on a 2000 Calorie diet

Celery Hearts Vinaigrette Recipe