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Prep time
15 minutes
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Makes
2 cups dressing
Author Notes
Celery has the most fantastic crunch, making it a great salad ingredient. To make my own blue cheese dressing lower in calories & lower in sodium I 'extend' the dressing with celery puree.
Enjoy on any salad or this Celery Spinach Salad with crunch! Spinach Salad comes in a soft, baby leaf type, but we prefer the thick, sweeter spinach. —BoulderGalinTokyo
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Ingredients
- Celery in Blue-Cheese Salad Dressing
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2
stalks celery, strings peeled
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1
egg, very fresh
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1/3 cup
canola oil
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4
Tablespoons organic cider vinegar, (Bragg)
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1
packet sweetener (Sweet-n-Low) or Agave (1 teaspoon) )
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1/4 teaspoon
white pepper
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2/3 cup
olive oil
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1
clove garlic
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1
Tablespoon prepared mustard (Westbrae Natural Stoneground)
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3
ounces blue cheese (85 g.) (St. Clemens Danablu)
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salt, if needed
- Celery Spinach Salad
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4
stalks celery
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3 cups
salad spinach, washed and spun
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1/2
red onion, thinly sliced
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cherry tomatoes, as you like
Directions
- Celery in Blue-Cheese Salad Dressing
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In food processor or blender, mix the first six ingredients.
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With processor running, add the olive oil through the chute in a steady stream. Do not over process.
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Chunk celery stalks into 8 pieces each or so.
Break blue cheese into sixths.
Add mustard, garlic clove halves, celery chunks and blue cheese.
Process until celery is smooth. (I like to leave some blue cheese chunks.)
Add salt, if needed.
- Celery Spinach Salad
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Mix spinach and onions together. Put on serving plate and sprinkle celery all over. Add tomatoes and enjoy with Celery Blue Cheese Salad Dressing.
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