Celery, Apple and Nut Salad


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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 cups celery, cut
  • 2 cups apples, sliced and diced
  • 1 cup pecan and walnut meats, crumbled
  • Mayonnaise dressing


Clean the celery and lettuce and keep them crisp in a wet napkin on the ice. When ready to serve, cut the celery in thin crescent shaped pieces; cut the apples in eighths, remove core and skin and slice crosswise in thin pieces, then crumble the pecans and walnuts. Take equal parts of celery and apple and ¼ part of nuts. Mix with Mayonnaise, to hold together. Arrange the mixture on a platter in a mound with lettuce around the edge, and cover with Mayonnaise, and garnish with thin rings or crescents of red skinned apple and the celery tips. Two figs cut in small pieces may be added.