30-Minute Heart-Healthy Meals

Celery Salad with Apples, Walnuts, and Mustard Vinaigrette

Makes: 6 servings

6 large or 8 medium celery stalks, thinly sliced

1/3 cup roughly chopped walnuts

2 tablespoons fresh lemon juice

2 tablespoons Dijon-style mustard

1 garlic clove, crushed

2 teaspoons honey or maple syrup

1/2 teaspoon coarse sea salt or kosher salt

4 tablespoons extra virgin olive oil

Freshly ground black pepper

1 large Granny Smith apple

1/4 cup finely chopped celery leaves

Place the celery in a bowl and cover with cold water. Refrigerate. In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer to a plate to cool.

In a salad bowl, combine lemon juice, mustard, garlic, honey, and salt. Whisk in the oil, and season with pepper. Peel and quarter the apple; core the quarters, and slice each quarter into 2 wedges. Cut the wedges across into thin slices, add them to the dressing, and toss. Drain the chilled celery and blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately.

Nutrition facts per serving: 167 calories, 2g protein, 11g carbohydrate, 14g fat (2g saturated), 2g fiber.