- 1 bunch celery, chopped
- 1 (12 ounce) can whole kernel corn, drained
- 1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
- 1/4 cup garden cress, or more to taste
- 5 tablespoons soybean oil (vegetable oil)
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1/8 teaspoon Dijon mustard
- salt to taste
- white pepper to taste
- Combine celery, corn, lettuce, and garden cress in a bowl.
- Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.
10/09/2019
recipepes.com
celery salad with sherry vinaigrette, recipe
PT15M
PT1H
5
455 calories