The highlight of this salad is Galyn’s Restaurant House Celery Seed Vinaigrette. It literally saved me from the winter salad blues! It is so popular they have cards pre-printed to provide patrons who ask for the recipe!
I was introduced to this by a friend who brought it to a ladie’s night pot luck. My good fortune! I have been a bit bored by salads this winter and I have been looking for some salad inspiration. I wasn’t having much luck until I tasted this dressing.
The original makes a huge quantity like they would for the restaurant.
So the recipe below is my friend’s attempt at ‘higher math’ as she puts it to bring it down to a household quantity. The only change I made was I reduced the sugar in half and it was great. I am not sure how noticeably different it is from the restaurant’s original proportions so you have the original proportions and you can decide if you want to change them or not!
This dressing alone is enough to inspire to me search out this Galyn’s Restaurant. It is in Bar Harbor, Maine at the end of the pier and seems to specialize in Maine Lobster and Fresh Fish and Seafood. The salad section made reference to several homemade dressing as well!
Check out Galyn’s Restaurant if you are interested!
On their menu they serve the House Celery Seed Vinaigrette with:
Spinach & Grilled Salmon Salad
Grilled Maine salmon over fresh spinach with red peppers, kalamata olives, tomatoes, mushrooms, Feta cheese, and our celery seed vinaigrette.
A hearty 4 -1/2 ounces of fresh chilled lobster meat mixed with tarragon salsa rosa and served on a bed of lettuce with fresh vegetables and our house celery seed vinaigrette
You can try that if you like. I didn’t know about this when I mixed it up to go with a green salad. So mine was just arugula with grape tomatoes, cucumber and toasted pine nuts. Mine was good – simple enough to let all the flavours shine through.
But, I have to say I may be experimenting with the Grilled Salmon or Lobster Salad in the summer in order to make it a main dish salad!
If you make it please rate the recipe and let us know how it went in the comments!
Green Salad with Galyn's Restaurant House Celery Seed VinaigrettePrint Pin Rate
- 6 cups salad greens I used Arugula
- 1/2 medium cucumber peeled and thinly sliced
- 1/2 cup grape tomatoes
- 3 Tbsps pine nuts optional
- 4 thin slices red onion
Galyn's Restaurant House Celery Seed Vinaigrette
- 1 tsp salt
- 3/4 tsp paprika
- 1 1/2 tsps dry mustard
- 1/4 cup white vinegar
- 1 Tbsp grated onion
- 1 tsp celery seeds
- 3 2/3 Tbsps water
- 3/4 cup vegetable oil
- 6 Tbsps white sugar (I only used 3 Tbsps)
- Preheat oven to 350 degrees. Toast pine nuts in oven proof pan for about 10 minutes til golden brown. Check often to prevent burning.
- Toss salad ingredients in a bowl.
- Mix all dressing ingredients in a jar or blend and mix thoroughly.
- Toss salad with dressing. Store any excess dressing in the fridge.