Kid-friendly Crunchy-Creamy Celery Salad Recipe - Sticky Fingers Cooking
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Recipe: Crunchy-Creamy Celery Salad

Recipe: Crunchy-Creamy Celery Salad

Crunchy-Creamy Celery Salad

by Dylan Sabuco
Photo by Dylan Sabuco
prep time
10 minutes
cook time
makes
4-6 servings

Fun Food Story

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Crunchy-Creamy Celery Salad

When is a salad more than a salad? When it's a celery-bration of apples and grapes! Crunchy-Creamy Celery Salad captivates kids with a playful mix of textures. Each bite offers the crisp crunch of fresh celery and apples, contrasted by the juicy sweetness of red grapes, all tossed in a creamy yogurt dressing. Quick to prepare and unexpectedly fun.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • chop :

    to cut something into small, rough pieces using a blade.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

Equipment Checklist

  • Medium mixing bowl
  • Cutting board
  • Kid-safe knife
  • Dry measuring cups
  • Measuring spoons
  • Zester (or grater with small zesting plate/side)
  • Wooden spoon or rubber spatula
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Crunchy-Creamy Celery Salad

  • 4 celery stalks
  • 1 apple (your choice)
  • 2 T fresh flat-leaf parsley
  • 1/2 C red grapes
  • 1 tsp lemon zest (from lemon used in meal plan's potatoes or smoothie)
  • 1/4 C plain yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain yogurt)**
  • 2 T honey

Food Allergen Substitutions

Crunchy-Creamy Celery Salad

  • Dairy: Substitute dairy-free/nut-free plain yogurt.

Instructions

Crunchy-Creamy Celery Salad

1.
chop + measure

Roughly chop 4 celery stalks, 1 apple, roughly 2 tablespoons parsley, and slice 1/2 cup red grapes in half. Place them all in a medium bowl.

2.
measure + stir

Measure 1/4 cup plain yogurt, 2 tablespoons honey, and 1 teaspoon lemon zest into the bowl. Once all the ingredients are in the bowl, mix with a wooden spoon or rubber spatula until fully combined.

Surprise Ingredient: Celery!

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Photo by yuris/Shutterstock.com

Hi! I'm Celery!

"I'm tall, green, and have tall stringy ribs along the length of my back. I can be cooked like a veggie and have a nice crunch when I'm eaten raw. I'm also a handy and delicious carrier for dips and spreads!"

History & Etymology

  • Celery is a native plant to the Mediterranean region and the Middle East. 
  • Like so many other vegetables and fruits, the Ancient Chinese may have first used celery as medicine. The Ancient Greeks and Romans may have used it as flavoring. 
  • Celery was once used as a wreath worn by the winners of athletic games in Ancient Greece. 
  • It took a long time before celery was first eaten as food (records show this was in France about 400 years ago). This is probably because the wild forms of celery were very strong in flavor. 
  • The name of wild celery was called "smallage." Gardeners experimented and tamed the flavor of wild celery. 
  • Eating raw, salted celery stalks became popular in the 19th and early 20th centuries. They were often served in tall glass "celery vases" in the early 1800s. By 1900, celery had become easier to grow and was no longer considered a luxury food, so the use of celery vases declined. 
  • Celery used to be grown as a winter and early spring vegetable. It was considered a tonic to cleanse the body during cold months when people ate mostly salted meats and not many fresh vegetables. But later in the 1800s, the celery season was extended, and people started growing it from September to late April.
  • The word "celery" comes from the French word "céleri," from the Italian word "selleri," based on the Greek word "selinon" or "parsley." 

Anatomy

  • Celery (Apium graveolens var. dulce) is from the Apiaceae family. Celery is considered both an herb and a vegetable. 
  • Celery has long fibrous stalks (or ribs) that taper into leaves. The stalks are ribbed and "U" shaped. A bundle of celery stalks, when connected at the bottom, is called a "bunch."
  • The heart or inner stalks in a bunch are more tender, lighter green, and less stringy than the outer stalks. 
  • Celery can reach a height of over three feet!

How To Pick, Buy, & Eat

  • Celery can be picked when its stalks reach 8 inches tall.
  • Parsley and celery belong to the same family. Taste celery leaves! They taste a lot like parsley! All parts of the celery plant are edible, including its blossoms. Celery stalks and leaves are eaten and cooked as a vegetable; its seeds are used as a culinary herb seasoning; and the flowers are used as garnishes and added to salads, soup, and spreads.
  • Pick celery stalks that are firm, have a healthy green color, and look fresh. The stalks should snap crisply in half when bent. The darker the stalks, the stronger the flavor (and the more nutritious!). 
  • If the leaves are attached to the stalks, that is even better! Use them in salads or soups as you would use parsley.
  • Celery sticks are great with nut or seed butter (if you are not allergic!) and hummus. 
  • Raw celery stalks are used as vessels or dippers for cream cheese, hummus, nut or seed butter, and other dips and spreads. Sliced celery can be added to salads and soups. 
  • Celery seeds are also ground and added to salt to make "celery salt" seasoning, which is added to casseroles, drinks, salads, spice mixes, and stews. 
  • Celery contains natural nitrates and is sometimes used to cure and preserve meats. 

Nutrition

  • Celery is very low in calories and carbohydrates and has negligible fat. It is rich in vitamin K and a moderate source of folate, vitamin C, calcium, and potassium. Celery leaves contain the most nutrition of the whole plant!
  • Vitamin K helps our blood clot. When we cut our fingers or scrape our knees, blood clotting helps stop the bleeding.
  • Celery contains special nutrients called "phytonutrients," with "phyto" meaning "plant" in Greek. These nutrients have antioxidant and anti-inflammatory properties.
  • Celery seeds are thought to reduce inflammation and relieve pain. 
  • Celery's fiber content is beneficial to the digestive system. It keeps things in our stomachs and intestines running smoothly!
  • Celery is 95 percent water and is considered a hydrating vegetable.

History of Bound Salads!

Photo by AS Foodstudio/Shutterstock.com (broccoli and cauliflower bound salad)
  • Bound salads came from Europe originally and became part of midwestern United States cuisine when European immigrants arrived. 
  • They are popular at barbecues, picnics, church potlucks, and other large family or community gatherings.
  • The salad ingredients are typically bound with a thick sauce like mayonnaise. Waldorf salad, made of apples, celery, grapes, and walnuts, is considered a bound salad. Other examples of bound salads are chicken, egg, macaroni, pasta, potato, and tuna salad.

Let's Learn About the Midwest!

Photo by Ronald E Grafe/Shutterstock.com
  • The Midwestern United States is in the northern central part of the country. The Midwest is between the Northeastern states and the Western states. To its north is Canada, and to its south is the Southern United States.
  • The twelve US states in the Midwest are Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. People from these states tend to be very proud of their Midwestern heritage, friendliness, and traditional values.
  • The term "Midwest" first appeared in the late 1800s to describe the areas of Kansas and Nebraska. It expanded to include the twelve states currently part of the Midwest.
  • The first to settle in the area were Native Americans and French fur traders. In 1863, when the Homestead Act was passed, immigrants from Northern and Western Europe arrived to claim land for farms. They came from the British Isles, Germany, and Scandinavia. When Southern and Eastern European immigrants arrived, they settled in the cities because most of the available land had already been taken. Cities like Chicago, Cleveland, and Detroit began to grow with these new residents.
  • Farmers grew wheat and corn, and others raised dairy cattle and pigs. The winters could be cold and harsh, and the summers hot and humid. They often had to deal with drought. 
  • The geography of the Midwest has grasslands (called prairies), lakes (including the Great Lakes), limestone bluffs, rivers (including the Mississippi), valleys, wetlands, and woodlands.
  • Outside the cities, some of the animals you might see in the Midwest include American badgers, American bison, black bears, coyotes, gray wolves, prairie dogs, and white-tailed deer. 
  • Thousands of sandhill cranes migrate from Mexico and the Southern US to breeding grounds in Alaska every spring. On their way, they stop in the Platte River Valley of Nebraska for about a month to fill up on leftover corn kernels, insects, and worms before continuing north.
  • The Midwest is known for having several college and professional baseball, basketball, football, ice hockey, and soccer teams. These include the Chicago Bears (football), Detroit Red Wings (ice hockey), and St. Louis Cardinals (baseball). Other popular sporting events held in the Midwest include car races, like the Indianapolis 500, and golf tournaments, like the John Deere Classic.
  • Various types of music developed their own styles when people from other countries or regions of the US came to the Midwest. Czechs and Germans brought the polka, and Southerners brought the blues, rock and roll, and jazz. 
  • Similar variations also occurred with Midwestern cuisine. There are influences from indigenous peoples and Europeans. Native Americans introduced bean, corn, potato, and pumpkin crops and taught settlers ways to preserve game. Scandinavians brought lutefisk, butter cookies, and æbleskiver. Germans brought sauerbraten, schnitzel, and pumpernickel bread. 
  • Some of the foods the Midwest is known for are Chicago-style hot dogs and pizza, Cincinnati Chili, Cleveland-style cassata cake, cookie bars, fish fries, fried pork tenderloin sandwich, Indiana sugar cream pie, Iowa loose-meat sandwich, Kansas City-style barbecue, Ohio buckeye candy and sauerkraut balls, Omaha steaks, Springfield horseshoe sandwich, and St. Louis gooey butter cake.

Lettuce Joke Around

What did the green grape say to the purple grape? 

Breathe! Breathe!

The Yolk's On You

What did the apple tree say to the hungry caterpillar? 

"Leaf me alone!"

That's Berry Funny

Why aren't grapes ever lonely? 

Because they come in bunches!

Lettuce Joke Around

Why did the apple cry? 

Its peelings were hurt!

Lettuce Joke Around

Why are celery stalks never lonely? 

Because they come in bunches!

The Yolk's On You

What vegetable might you find in your basement? 

Cellar-y!

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