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Green Salad with Galyn's House Celery Seed Vinaigrette.
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5 from 1 vote

Green Salad with Galyn's Restaurant House Celery Seed Vinaigrette

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 81.2kcal
Author: Carolyn Hetke

Ingredients

Salad

  • 6 cups salad greens I used Arugula
  • ½ medium cucumber peeled and thinly sliced
  • ½ cup grape tomatoes
  • 3 Tbsps pine nuts optional
  • 4 thin slices red onion

Galyn's Restaurant House Celery Seed Vinaigrette

  • 1 teaspoon salt
  • ¾ teaspoon paprika
  • 1 ½ tsps dry mustard
  • ¼ cup white vinegar
  • 1 tablespoon grated onion
  • 1 teaspoon celery seeds
  • 3 ⅔ Tbsps water
  • ¾ cup vegetable oil
  • 6 Tbsps white sugar (I only used 3 Tbsps)

Instructions

  • 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.

Notes

Nutritional values are based on Arugula for salad greens and the sugar reduced to 3Tbsps.
[nutrition-label]

Nutrition

Calories: 81.2kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 8.2g | Saturated Fat: 1.1g | Sodium: 121.9mg | Potassium: 5mg | Fiber: 1g | Sugar: 1.9g