Cooked celery salad

Yield: 4 servings

Measure Ingredient
1 \N Head celery; leaves & root removed
1 quart Vegetable stock;
½ cup Vinaigrette
1 \N Lettuce; shredded
\N \N Pepper;
¼ can \"lite\" spam; diced
2 \N Tomatoes; cut into wedges
12 \N Black olives; (may want to cut back on this)
3 \N Hard-cooked eggs;*cut into halves or quarters
1 tablespoon Anchovy strips;*
¼ cup Tofu cheese;

MY SUBSTITUTIONS

*Substitute spam for the anchovy and eggs and use "Lite" Spam and cheese as a special treat for yourself once in a while.

Cut the celery into 6" lengths, cover with the stock and cook until just tender, about 10 minutes. Drain and place in a bowl and cover with the vinaigrette. Chill. Arrange the lettuce on a large serving plate and place the celery around. Season with pepper and garnish the dish with tomato wedges, black olives and egg segments. Drape the anchovy strips over all the ingredients. Drizzle vinaigrette over the salad, if liked. Serves 4.

Source: The Country Kitchen Vegetables Cookbook by Anne Chapman Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-11-95

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