Lunche for 8
Celery Pear Hazelnut Salad
Crisp celery, fennel, pears, raisins, and hazelnuts are tossed with a bright apple cider dressing.
$5.44for 4 servings
$1.36 per serving$5.44 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: themodernproper.com
- 25 minstart to table
- Easydifficulty
- 8servings as written
- $typical cost tier
AmericanGluten-freeBudgetLunchesSide dishesNo-cookBack to schoolSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Peaches, pears, plums$2.49/lb typical | 1.05 lb | $2.57Typical price |
| Juice, soda and mixers$0.04/oz typical | 0.5 oz | $0.02Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.25Typical price |
| Celery$2.29 each typical | 0.75 | $1.72Typical price |
| Fennel, artichokes, celery root$2.49 each typical | 1 | $2.49Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Parmesan$0.55/oz typical | 1 oz | $0.48Typical price |
| Dried fruit and raisins$0.45/oz typical | 2.5 oz | $1.13Typical price |
| Total for the servings shown | $10.87 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilVinegarHoney or maple syrupSalt and pepper
Not included in the cost.
Ingredients
- 1 large ripe pear
- 1/2 cup extra-virgin olive oil
- 2 tbsp unfiltered apple cider vinegar
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp minced fresh tarragon
- 8 ribs celery
- 1 small fennel bulb
- 1 1/2 pears
- 1/2 cup hazelnuts (optional)
- 1/2 cup shaved parmesan (optional)
- 1/2 cup golden raisins
- 2 tbsp chopped fresh tarragon (optional)
- fennel fronds (optional)
Steps
- Whisk the olive oil, vinegar, honey, lemon juice, salt, pepper, and minced tarragon in a large bowl.
- Thinly slice the celery, fennel, and pears.
- Add the sliced vegetables, pears, raisins, hazelnuts, parmesan, and chopped tarragon to the bowl.
- Toss the salad with the dressing until evenly coated.
- Let the salad stand for 10 minutes, then garnish with fennel fronds.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinnersMore like this
Collections with this recipe
Gluten-free American 30-minute lunches 278Gluten-free American No-cook lunches 214No-cook 30-minute lunches 552Gluten-free American lunches 420