Spring Salad! Celery and Radishs With Gorgonzola

Here’s a Candida diet friendly recipe I found in the New York Times and it’s prefect for Spring!  Martha Rose Shulman is the author of The Very Best of Recipes for Healthso check her book out if you like her style:

For this salad, use the delicate hearts, or inner stalks, of celery.  Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.

Watermelon radishes are pretty enough to eat.

Watermelon radishes are pretty enough to eat.


  • 1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)
  • 1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
  • 3 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped chives
  • 1/3 cup chopped walnuts (about 1 1/2 ounces)
  • 1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)
  • 2 tablespoons Apple Cider Vinegar (original recipe calls for sherry vinegar or champagne vinegar)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon walnut oil
  • Salt and freshly ground pepper

Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.

Advance preparation: The salad will hold for a couple of hours in the refrigerator. Toss again before serving. It is a good salad for a buffet as it will remain crunchy.

Nutritional information per serving: 136 calories; 13 grams fat; 2 grams saturated fat; 4 grams polyunsaturated fat; 6 grams monounsaturated fat; 3 milligrams cholesterol; 4 grams carbohydrates; 2 grams dietary fiber; 117 milligrams sodium (does not include salt to taste); 2 grams protein

Original recipe HERE!

Less Fruity, More Veggie Waldorf Salad

Last night I chose to go for a run rather than drive to our garden to pick food for dinner.  We have not bought any produce since the beginning of the summer so I’ve been getting creative with using what we’ve grown.  The brussels sprouts are coming in and Dana and I ate the first round on Sunday night, sautéed with bacon to crispy delicious perfection!  Somehow we managed to blow through a whole grocery bag full of kale in less than two days so last night our dinner vegetable choices were limited to carrots and cucumbers.  While I ran I mulled over my possible dinner options and started thinking about the Waldorf salads I used to make with my grandmother: crisp apples, crunchy walnuts and sweet grapes in a creamy lemony dressing.  It used to be one of my favorites, I would sometimes make it with yogurt and turn it into more of a sweet breakfast or snack rather than a salad served over lettuce.  When I got home I decided to make a veggie version: crisp cucumbers in place of the apples, shredded carrots for sweetness instead of grapes and a mayonnaise dressing with lemon juice and some crumbled blue cheese.  I would have used  celery, which is called for in most versions, but we didn’t grow any this year.  Dana and I split this for dinner and I hope you find my veggie version of a Waldorf salad as filling as we did.

A seriously filling salad thanks to walnuts and blue cheese and fresh veggies from our garden.


about 1 cup shredded carrot

2 medium cucumbers, chopped into small bite sized pieces

2 stalks celery, chopped into small bite sized pieces

1/2 cup walnut pieces

1/3 cup crumbled blue cheese

For the dressing:

3 Tablespoons mayonnaise

1 Tablespoon lemon juice (I used bottled lemon juice, if you have a lemon, zest it for extra lemon flavor)

salt and pepper to taste


Prep the veggies and add them to a large bowl with the walnut pieces and crumbled cheese.

Whisk the mayo and lemon juice with salt and cracked black pepper.  Add some lemon zest if you’ve got it.

Mix the dressing in with the rest of the ingredients and enjoy!  This will be good the next day, if you have any left over.

Calamari Salad

This is one of my favorites and I finally got the recipe from my dad while he was making some for us over the Christmas holiday.  This salad is really yummy served over a bed of thin sliced crunchy romaine lettuce.  If you don’t have any calamari, shrimp would be a good substitute or try a mixture of the two.


Calamari, green olives and celery with lemon garlic dressing



1 pound squid, thawed if necessary, sliced into bite sized rings and tentacles

use a 2-1 ratio of olive oil to lemon juice.  For 1 pound of squid it’s about 1/2 cup oil and 1/4 cup lemon juice

1 hot pepper, chopped small.  Use a dried red pepper, a small jalapeño or any other hot pepper you’re fond of!

2 large cloves garlic, pressed or mashed fine

1 celery heart (or about 4 regular stalks) chopped leaves and all.

1/2-3/4 cup green olives with pimentos, roughly chopped.  You can also use good black Greek olives.

The Procedure

Put a pot of water on to boil.  Make sure it will hold all the squid and while the water is getting hot, make the dressing.

Start with a salad bowl that will accommodate all the ingredients.  Add everything but the squid and mix together well.  Add salt to taste.

Cook the squid quickly in the large pot with boiling water.  Add the squid to the boiling water and cook for no more than 2 minutes, you don’t want rubbery calamari!  Drain into a colander and add to the dressing.  Mix well and let it marinate in the fridge for at least an hour, tastes even better the next day!  Serve over salad greens.

I am working on perfecting a coconut yogurt recipe since my dad got me an awesome yogurt maker for Christmas!  If anyone has any suggestions, please let me know.  I’ll post what I’ve come up with in a week or so, I have a few different formulas I want to test out.