Name: Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: Celery Stalk; Signature Farms Pecan, Unsalted, Halves; Made In Nature Apricots, Organic, Dried; Litehouse Cheese, Crumbles, Gorgonzola; Colo-Pac Produce, Inc. Shallots Onions; Bag Of Organic Lemons; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Ciuti Extra Virgin Olive Oil; Badia Spices Red Pepper, Crushed; David's Kosher Salt; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; O Organics Parsley, Organic

Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.

If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.

To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.

Note: if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.

Place sliced celery stalks and leaves in a medium sized bowl.

Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.

Season generously with salt and pepper, top with chopped parsley, and toss to combine.

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Serve.
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Celery Chopped Salad with Apricots, Gorgonzola, and Pecans

Serves 6

10 mins prep

10 mins total

What you need

How to make

Available coupons from Kat Can Cook