Ants on a Log Celery Salad
Recipe:
Ants on a Log Celery Salad
Serves: 4-6
Prep Time: 15 min
Cooking: 10 minutes
Recipe By: Gina Fontana
Ingredients
For the salad
1 package Abbot’s Chopped Chick’n
10 large celery stalks
1 large granny smith apple
8 large dates, whole
1 small shallot
½ cup roasted peanuts
Celery leaves, for garnish
Mint leaves, for garnish
For the dressing
4 tablespoons rice vinegar
2 tablespoons agave syrup
4 tablespoons olive oil
3 tablespoons creamy peanut butter
¼ teaspoon salt
Description
A grown-up twist on one of our favorite childhood snacks, this Ants on a Log Salad is as nourishing as it is nostalgic. The peanut butter works beautifully as a simple, salty dressing to balance the brightness of the celery and sweetness of the dates. It’s tender, crunchy, sweet, and salty all in one.
Method
Cook the Chick’n according to package directions. While the Chick’n is cooking, wash the celery and apple. Slice the celery diagonally into medium sized pieces and place into a large bowl. Chop the apple into medium-sized pieces and add it to the bowl with the celery.
Remove the pit from the dates and chop into medium sized pieces, add to the bowl. Slice the shallot, add to the bowl. Crush the roasted peanuts into smaller pieces, add to the bowl. When the Chick’n is done cooking, add it to the bowl.
To make the dressing, add everything to a small blender and blend until smooth. Alternatively you can shake it all together in a bottle or whisk it together in a small bowl. Pour the dressing over the salad and toss together.
Before serving, garnish with celery and mint leaves if desired.