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This healthier version of old fashioned potato salad uses egg whites, low-fat mayonnaise, and increases the amount of vegetables, making for a delicious and filling side dish.
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This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, watermelon, cucumber, salt, sheep
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Spinach, avocado, banana, almond butter, and maca powder come together in this energizing green smoothie for on-the-go energy.
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A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey.
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Get Celery Root Puree Recipe from Food Network
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Get Celery Root Remoulade Recipe from Food Network
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Full of simple ingredients like mayonnaise and celery, this egg salad makes for an quick lunch that's easy to love.
Ingredients: eggs, celery, mayonnaise, onion, mustard, salt
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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Fresh carrot and apple juice with a hint of ginger is a refreshing and colorful way to start the day.
Ingredients: carrots, apples, celery, ginger
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.