2 tablespoons olive oil
1 red onion, diced
1 small celery, diced
1/2 cup chopped celery
1 cup sliced mushrooms
1/4 cup chopped green onions
2 green onions, chopped
1/3 cup balsamic vinegar
1/2 teaspoon dried rosemary
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon dried minced onion
3/4 cup frozen green grapes, thawed
1/4 cup chopped cherries
2 tablespoons prepared Dijon mustard
2 tablespoons minced onion
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried basil
3 tablespoons olive oil for frying
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Saute onion and celery in olive oil until tender, about 5 minutes.
Stir mushrooms into vegetable mixture. Sprinkle with green onions, green onions, celery, mushrooms, celery, mushrooms, chives, green chile pepper, red pepper flakes, oregano, basil, parsley and salt. Simmer over medium heat for 10 minutes.
Mix together vinegar, rosemary, parsley, salt and pepper flakes. Stir into vegetable mixture.
Fry celery in olive oil until golden and crisp. Remove from heat and place top of celery in a large bowl. Mix with peach slices, lemon slices, strawberries and nuts. Serve warm in salads or to wrap celery.
Fry mushrooms and celery slices through to golden brown. Drain off liquid. Stir in sliced spinach and serve.
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