Directions:
- Remove leaves and wash celery, leaving it whole. (Reserve the leaves for another use).
- Cover with water, add salt and lemon and simmer until tender; drain.
- Cover cooked celery with French dressing and let stand until cool (keep it in the refrigerator until ready to serve, if desired).
- Drain very well, saving the vinaigrette for another salad or marinade.
- Separate and cut celery into desired size; serve very cold on a plate of leaf lettuce or mixed greens, garnished with ground peppercorns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.63 Kcal (2117 kJ) | ||
| Calories from fat | 489.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.43g | 84% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 1220.28mg | 51% | |
| Potassium | 179.48mg | 4% | |
| Total Carbs | 3.84g | 1% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 300.57 Kcal (1258 kJ) | ||
| Calories from fat | 291.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 84% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 725.4mg | 51% | |
| Potassium | 106.69mg | 4% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.13g | 8% | |
| Dietary Fiber | 0.85g | 6% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 3.9mg | 11% | |
| Iron | 0.7mg | 6% | |
| Calcium | 19.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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