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Celery salad with mayonnaise

Celery salad with mayonnaise

  • a large celery
  • garlic (4-5 cloves)
  • salt pepper
  • mayonnaise (from two egg yolks and a teaspoon of mustard)

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Celery salad with mayonnaise:

Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Then we make mayonnaise. Mix all the ingredients and garnish. Grandma's appetite!

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it is perfect as a steak dressing

Coleslaw salad & # 8211 cabbage salad recipe with creamy dressing

A coleslaw salad is very easy to prepare. It is a salad of raw vegetables made of white cabbage to which can be added red cabbage, raw carrots, celery root, onion, etc. There is no original coleslaw recipe! Each area or family prepares it according to their own taste.

This coleslaw salad is very popular in the United States because it is very versatile and can be served with many dishes, especially grilled & # 8211 BBQ, grill but also next to roasted roasts in the oven or in the pan. The name of this salad comes from the Dutch "koolsla”Which even means cabbage salad. Coleslaw pronounces "Low neck" (with emphasis on the first syllable). The Americans call it "slaw."

The simplest version is the one prepared only from finely chopped white cabbage and seasoned with a simple vinaigrette with vinegar and oil & # 8211 that is exactly like our cabbage salad & # 8211 see the recipe here.

It is not wrong if we make coleslaw salad with a mixture of white and red cabbage and if we add other elements: fried bacon, carrots, bell peppers, pineapple, ripened cheeses, pickles, onions or herbs. (source: Wiki). Equally permissive is the choice of dressing: from mayonnaise or mayonnaise mix with Greek yogurt to lighter, healthier versions that are made only with yogurt or whipped milk or even with the simple vinaigrette I mentioned above. The dressing is seasoned with salt and pepper but also supports (according to taste): lemon juice, plain or aromatic vinegar, Worcestershire sauce, spicy Tabasco sauces, etc.

Okay, I admit that a coleslaw salad with mayonnaise is very good, but it's not bad with a dressing with fewer calories. I chose to make a mayonnaise mix with yogurt and, in addition to white cabbage, I put red cabbage, carrots and green onions. Something very tasty and fragrant came out!

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My dear, this is how I prepare beef salad: 7-8 potatoes, 4-5 carrots, 3 bleaches, a celery, an apple, 1 k veal, a pea cutlet, mayonnaise to taste, salt, pepper, thyme, 2- 3 tablespoons mustard, sour cucumber to taste, sour donuts to taste. The meat is washed, cut into pieces and boiled in cold water with spices. Carrots, celery, bleach, apple are washed, peeled and cut into two, three pieces depending on size. Boil with potatoes and meat in a larger pot. If not all, boil more first the meat and then the vegetables in the meat soup. After they have boiled and cooled, peel the potatoes and put them on the large grater. The same is done with the other vegetables, and the meat is finely chopped and mixed with diced donuts and cucumbers. Add mustard, salt, pepper, thyme, mayonnaise to taste and mix all ingredients lightly. It is placed on the plate, it is decorated with mayonnaise and the rest according to your imagination and patience. In winter, I also decorate the salad with the egg white given on the grater. like snow.

kok miori (Chef de cuisine), January 5, 2013

Very good salad - congratulations. That's how I like to do it.

catalina (Chef de cuisine), December 18, 2012

I also put a chopped apple in small cubes and it is wonderful

Cely Snijec (Chef), October 31, 2012

kok miori (Chef de cuisine), March 19, 2011

And I make beef salad with eggs and boiled vegetables from the soup comes out great and it is good to add chicken breast or a little parizer although I opt for chicken breast. It is a very tasty salad.

constanta proca (Chef de cuisine), May 28, 2010

dicarmencitta1957 (Chef de cuisine), April 29, 2010

A treat, congratulations. I would eat every day, but I'm not allowed. I also put a picture with my Christmas salad.

burdulea maria elena (Chef de cuisine), February 4, 2010

Every time we make dumpling or noodle soup, we prepare beef salad from vegetables.

mac myra (Chef de cuisine), December 13, 2009

Everyone makes salad in their own way and everyone is delicious in their own way.

monada, December 13, 2009

Good morning, housewives! I'm glad to see that everyone is cooking! I'm part of a generation long ago, not to mention that I'm no longer young, a generation that stays in the kitchen for a long time. That's how I learned! For example, buuuuna your Boeuf salad, but you can take some advice from me too! If you want to put peas, never use out of the box, but only frozen peas. It's the softest. We, here in the south of the country, do not put celery, but I ate like that. Pup!

Adina P, December 11, 2009

I don't put peas in the salad, and the boiled and washed meat is boiled together with carrots and potatoes in chunks, then I take them out in the order in which they boiled. The salad has a very good taste. That's what I learned from my grandmother.

Hi. I cut potatoes (about 5 I put), carrots (about 4) and pickles (as many as possible, to be sour salad) cubes with a knife and I used mustard not only for mayonnaise but also to sour salad, in case that I didn't have enough cucumbers :) I also add peas (it's tastier, with more flavors) and a piece of breast boiled before (not soup). Yes, the recipe is excellent anyway! I like it and it's delicious, that's what I'm convinced of! good appetite!

burdulea maria elena (Chef de cuisine), November 16, 2009

I put peas and it's very, very good

maria mihalache (Chef de cuisine), October 23, 2009

That's right, everyone makes this salad to their liking. In any case, it is a very good salad and goes very well, especially in winter.

IONELA (Chef), October 22, 2009

I don't put peas in beef salad either, I know from school because that salad that is put in peas was called SALAD A LA ROUSE but everyone does as they like

patronik (Chef de cuisine), June 13, 2009

Everyone does it their way. I noticed that neither resembled the other. And some have the same ingredients, but there are so many factors that differentiate them, sour cucumbers preserved at home or bought, donuts as well, the type of mayonnaise, various additives such as pickles, raw celery, apples. I think it's important to do it the way we like it the most. I always put canned cucumbers at home according to my own recipe combined with advice from my mother and mother-in-law, put a little pea, and garnish it with a little grated egg white through the grater with small holes only when serving, or sometimes make popcorn, strain from parsley and popcorn from donuts with the middle of carrots, or after the inspiration of the moment, but never beetles, ladybugs and other non-speakers for k it seems pointless to serve your guests with a salad that has some gangani on them, be they edible.

cristina i. (Chef de cuisine), June 11, 2009

What a comment, there are so many styles of making this salad, such as the saying "how many huts, so many habits". I boil the peeled potatoes separately, also the carrots and the bleach separately, the meat goes to a soup but also separately (and I like it with poultry meat). do not cucumber. In the mayonnaise I put lemon juice or lemon salt dissolved in a little cold water.

Cely Snijec (Chef), May 19, 2009

Everyone makes this salad to their liking. I don't use peas. I like to put poultry.

You don't know how to make beef salad!

burdulea maria elena (Chef de cuisine), April 15, 2009

On birthdays or holidays it is not missing from the menu.

oana (Chef de cuisine), April 3, 2009

A few tablespoons of grated raw celery give a special flavor to beef salad.

Cely Snijec (Chef), March 25, 2009

The salad can be wrapped in slices of ham in the form of a roll or cone.

irinuca_gogu, December 28, 2008

I prepare Beauf Salad as follows: 5-6 potatoes 1 pc. carrot: 2-3 boiled eggs 1 pc. parsnips 1/2 celery 200-300 gr. carne fff. lean (pork or beef) 3-4 donuts in vinegar 2-3 cassava in vinegar mayonnaise a preg. from 4-5 eggs: (2 boiled and 3 raw - only the yolks are used), with 1-2 ling. mustard and lemon juice, mix in one direction, add oil as needed for to become consistent mayonnaise. Cut the vegetables into cubes, prepare. mayonnaise, mustard is added to the salad, according to taste, then in Yena dishes (caston type), green lettuce leaves are placed, then the salad after it has been prepared. spice. according to taste), place in pots on top and garnish with mayonnaise, boiled egg, donut, greens. leave to cool (in the fridge) until serving. GOOD APPETITE! I don't put peas in the room, it depends on the taste. I wish you Happy Holidays, peace and peace of mind. Dear Irina

Stelian from Resita, December 28, 2008

Recipe and vague, incomplete. First of all, a quality meat is used as roast beef (not any boiled beef). Then, in addition to the ingredients mentioned above, add boiled and finely chopped carrots, olives and parsley leaves. The mustard is mixed with mayonnaise (1: 2 ratio) and added over the hot ingredients (except for the cucumbers in vinegar, sweet, diced - salted pickles are not suitable for a beef salad.

claussia, December 27, 2008

Try to put a more sour apple. it will be delicious!

Cornel, December 23, 2008

It must be decorated with sliced ​​red donut, there are too few cucumbers in the recipe, the quantities are not specified. to all components. It's written by the liar, like all the recipes here.

nicoleta ghorghe (Master Chef), December 22, 2008

Add cucumbers cut into small cubes or put on a grater.

mirela, December 21, 2008

I also add to this recipe pickles and donuts and a little celery given by the small grater.

GEORGE SACRAMENTO-meserias, December 18, 2008

Try adding canned mushrooms and corn. FULL SATISFACTION!

monica, December 8, 2008

it is very good with fried and sliced ​​meat.

Valentina, December 4, 2008

MIHAELA BADEA (Chef de cuisine), July 18, 2008

Many housewives make meat. I didn't do it, nor will I do it, because I don't like it.

To preserve the natural taste of the ingredients we used a steam cooking technique, but they can be cooked very well according to the classic method.

Cashews are now hydrated in hot water to speed up the hydration process.

The boiled and cooled vegetables, I cut them into cubes neither too big nor too small and together with the peas from the box I mixed them in a large bowl. Finely chop the cucumbers and remove the excess liquid before adding them to the salad.

I used quite a lot of cashew mayonnaise, each one tastes to taste!

I like the combination of turmeric and how it complements the natural taste of the vegetables, I even got a much tastier beef salad than the classic version!

And for those who say that they can't eat anything like that at the office, here is an example that it is possible, and here in the #tucemanancilabirou category I put absolutely all the recipes that Mr. B had in the package!

Fasting mayonnaise makes an ordinary salad a creamy and delicious dish. It can also be made without eggs. There are many ways to make this sauce so tasty.

Potato mayonnaise

  • 2 potatoes
  • 1 cup oil
  • lemon juice to taste
  • mustard, to taste
  • a little salt

Peel a squash, grate it and boil it in salted water. Crush, add all the above ingredients and mix well. For a more fragrant result, you can replace the boiled potato with boiled celery or half of each vegetable. The advantage of this recipe is that the mayonnaise will have a beautiful color due to the potato.

Vegetable milk mayonnaise

  • 100 ml of soy milk or almonds
  • salt and pepper to taste
  • mustard (optional)
  • 200 ml of sunflower oil
  • lemon juice to taste

The ingredients must be at room temperature, otherwise the mayonnaise will not bind. Put the milk, lemon juice and oil in the hand blender glass. Put it in the blender for a few seconds and you will see how the mayonnaise starts to bind. When you have finished mixing, add salt and pepper to taste.

Rice mayonnaise

  • a cup of rice, boiled well
  • 2 cups vegetable oil
  • lemon juice to taste
  • a cup of vegetable milk (soy or almonds)
  • half a teaspoon of salt

Use the vertical blender and its glass, where you will put the well-cooled rice, milk, lemon juice and salt. Mix everything at high speed. At the end, pour the vegetable oil, one cup at a time, and mix until well blended.

Mayonnaise with mustard

Thin the mustard with a little vinegar, then gradually add the oil, rubbing continuously. To this sauce you can add a teaspoon of sugar to cut the sour taste.

Simple fasting mayonnaise

  • 2 cups of water
  • 2 tablespoons flour
  • 4-5 tablespoons oil
  • a little cold water
  • lemon juice to taste
  • salt and pepper to taste

Put flour with hot water to boil and mix continuously until it becomes a thick cream. After cooling, mix with the mixer, adding the oil and lemon juice. Add a little cold water along the way. At the end it is seasoned with salt and pepper.

Layered cabbage salad with celery and carrot

For the package at work, or to be served later, this layered cabbage salad with celery and carrot, assembled in a jar, is perfect.

We really like salads assembled in a jar, in beautifully colored and deliciously assorted layers. They are so, in effect, as if we eat them more greedily.

This time I combined white cabbage with red cabbage and interspersed them with a mixture of celery and carrots.

We also prepared two types of dressing for special tastes.

We played with the ingredients a bit and something good came out.

The salad served the next day was very good. The ingredients were hydrated with the respective dressings, and the tastes blended perfectly.

Layered cabbage salad with celery and carrot is perfect next to any steak, or any garnish.

I prefer it simple, served in the early hours of the morning, for the daily portion of vitamins.

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Celery salad with carrots and mayonnaise

Celery salad with carrots and mayonnaise it is extremely tasty and healthy, it cooks quickly and is very versatile. It can be served in many ways, from appetizer to garnish and is ideal in the cold season, as the roots are in markets and supermarkets.

If you are on a diet or want to avoid excess mayonnaise, this idea of ​​celery salad is very suitable, because mayonnaise is a small amount and is supplemented with yogurt. This & icirci will give the salad a creamy consistency and will cut the heavy taste of mayonnaise. & Icircn depending on your preferences, you can also add boiled chicken.

But if you like simple, then follow the steps below and we guarantee you will get the best celery salad.

  • 500 g celery root
  • 2-3 carrots
  • 100 g Greek yogurt
  • 1 stem celery (celery)
  • 2 egg yolks (1 boiled and 1 raw)
  • 150 ml oil
  • 2-3 teaspoons of Dijon mustard
  • salt
  • the juice of a lemon
  • fresh parsley

Make a mayonnaise from the 2 yolks and oil, mixing with the mixer and pouring the oil little by little. Add a few drops of lemon juice and, finally, the Dijon mustard and put the mayonnaise in the fridge while you prepare the vegetables.

Peel the carrots and celery and grate them. Mix them with a few tablespoons of mayonnaise and then fill with yogurt, until you reach the desired consistency and creaminess. Season with salt and pepper to taste and lemon juice. Finally, if you still need it, you can add mustard or lemon, if you prefer a more sour taste.

Leave the salad in the fridge for at least 10-15 minutes, before consuming it, so that the tastes blend. Only now can you add salt and lemon if needed.

Garnish the salad with diced celery and freshly chopped parsley. The salad is ready and can be served with toast, plain or as an appetizer. There are lots of ideas to enjoy celery salad with mayonnaise.

You have to see it too.

Celery salad with mayonnaise: The best and healthiest recipe

Celery salad with mayonnaise: The best and healthiest recipe

Most of the time, the best food is the one you prepare immediately and which does not give you headaches. After all, this should be the purpose of salads: to be tasty, filling and easy to prepare. Here is a very simple and quick recipe for celery salad with mayonnaise, for the days when you don't feel like staying in the kitchen for more than a few minutes.



For this satisfying delight, you need:

- 3-4 tablespoons mayonnaise (prepared from quail eggs),

- spices: salt, pepper, parsley, etc.,

- lemon juice (optional).

2. Add the spices and taste, taking care that the lemon juice does not give it a watery consistency. In the end, the lemon just needs to taste and cut from the weight of the mayonnaise.

3. Now it's time to add the mayonnaise, stirring in one direction.

4. Don't be scared if your salad quickly gets a copper color, it's from apple (once oxidized, it will change the color of your table, but the taste will be just as good).

5. You can serve the celery salad empty, with bread or you can add pieces of boiled chicken.

How do you prepare tuna salad with mayonnaise?

Unwrap the canned tuna and put the contents in a bowl. Then add the grated celery, red onion and chopped parsley. Put home-made mayonnaise according to your taste, mustard and spices. Combine all the ingredients until you get a homogeneous composition.

If you feel the need, squeeze a little lemon juice over the tuna salad. In addition, for a more interesting taste and aroma, replace the classic mustard with the Dijon type mustard.

Try this tuna salad recipe with mayonnaise. It cooks quickly and comes out delicious without bothering you too much. Don't forget that the secret is home-made mayonnaise, but at the same time the type of mustard you use in the composition.

Waldorf salad

To be able to talk about how delicious Waldorf salad is, we must first go back to the end of the 19th century in New York. This way, you will understand where it came from and how it got its elegant name.

What is the first thing you need to know about this recipe? In the late 1800s, this salad included the following ingredients: sour apples, nuts, white cabbage, lettuce, sour cream and a few raisins or blue cheese. Over time, Waldorf salad has gained more prestige. It has become one of the most popular salads in one of the most luxurious hotels in the world: Waldorf Astoria.

An original and an adapted recipe

The adapted recipe is a modification of the original recipe that was published more than a hundred years ago. Today, the salad is served as you will discover below. This is the version you will make.

However, to give you options, we will present you both variants: the original version and the adapted one. All you have to do is follow the instructions. If you miss a step or don't remember where you stayed, you can go back to make sure you're doing everything right.

Video: Ντρέσινγκ για σαλάτα Καίσαρα - Dressing gia salata ceasar - (November 2021).