Lunche for 8
Celery Pear Hazelnut Salad
$5.53for 425 minServes 8
Crisp celery, fennel, pears, raisins, and hazelnuts are tossed with a bright apple cider dressing.
Photo: themodernproper.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Peaches, 1.05 lb$2.49/lb typical | 1.05 lb | $2.57Typical price |
 | Mint, a little$1.99 each typical | a little | $0.25Typical price |
 | Celery, 0.75$2.29 each typical | 0.75 | $1.72Typical price |
 | Fennel, 1$2.49 each typical | 1 | $2.49Typical price |
 | Nuts and seeds, 1.25 oz$0.70/oz typical | 1.25 oz | $0.79Typical price |
 | Parmesan, 1 oz$0.55/oz typical | 1 oz | $0.48Typical price |
 | Dried fruit and raisins, 2.5 oz$0.45/oz typical | 2.5 oz | $1.13Typical price |
 | Lemons and limes, 0.25$0.60 each typical | 0.25 | $0.20Typical price |
| Total for the servings shown | $11.05 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilVinegarHoney or maple syrupSalt and pepper
Not included in the cost.
- 25 minstart to table
- Easydifficulty
- 8servings as written
- $typical cost tier
AmericanGluten-freeBudgetLunchesSide dishesNo-cookBack to schoolSummer
$1.38 per serving$5.53 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.
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.
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