Lets Make This: Celery Chopped Salad with Bellisari's Blistered Jalapeño & Fig Vinaigrette

Posted by Marketing Team on

6 serving
  • 10 stalks of celery
  • ½ cup pecans
  • 1 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • Juice from 1 lemon
  • ¼ cup Bellisari’s Blistered Jalapeño & Fig vinaigrette dressing
  • 1/8 teaspoon red pepper flakes
  • Salt and Black pepper to liking
  • ¼ cup fresh parsley


  • Cut celery stocks into slices biased on your crunch preference, discarding the leaves
  • Toast pecans in a skillet over medium heat stirring frequently for 2-4 minutes
  • In a medium sized bowl, add sliced celery, pecans (chopped to liking), cranberries, lemon juice, apple cider vinegar, olive oil, red pepper flakes
  • Top it off with salt and pepper as needed, chopped parsley, crumble goat cheese, and Bellisari’s Blistered Jalapeño & Fig vinaigrette dressing
  • Toss and enjoy!

 Vinaigrette Dressing Recipe



  • Combine red wine vinegar, honey, dried chives, salt and pepper, and Bellisari’s Blistered Jalapeño & Fig Spread in a mini food processor, process until smooth
  • With processor on, gradually add olive oil until combined

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