Yield: 6 - 8 folks
Measure | Ingredient |
---|---|
1 \N | Stalk celery; |
¼ cup | Oil; |
¼ cup | Pineapple juice; |
1½ tablespoon | Lemon juice; |
½ teaspoon | Salt; |
⅛ teaspoon | White ground powder |
½ cup | Grated carrots |
Trim ends of celery. (Use tops for soups, stews, etc.) Separate celery into ribs. Thinly slice on the diagonal. (Makes about 6 cups.) Combine oil, pineapple juice, lemon juice, poppy seed, salt and white pepper. Pour over celery. Add carrots. Toss until well mixed. Serve on lettuce leaves, if desired. Source: 1001 Recipes From Your Favorite Hometown Newspaper by Aileen Claire. Brought to you and yours via Nancy O'Brion and her Meal-Master.