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Grapes In a Canoe


Position 8 pretzel sticks along the side of each celery "canoe" to look like oars for the grape "rowers."

Kids won't be able to get enough of this fun after school snack. Better yet, let them make this treat themselves!

Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D. and comes courtesy of Grapes from California.

Ingredients

  • 4 large celery stalks
  • 8 Teaspoons peanut butter or almond butter
  • 1 Cup red, seedless California grapes
  • 32 thin pretzel sticks, preferably whole wheat

Directions

Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side of each celery "canoe" to look like oars for the grape "rowers."

Nutritional Facts

Servings4

Calories Per Serving193

Folate equivalent (total)73µg18%


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.


Recipe Summary

  • ½ cup dried wild rice
  • ½ cup broken walnuts or pecans
  • ¼ cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups seedless red grapes, halved
  • 1 medium apple, cored and chopped
  • 2 stalks celery with leaves, chopped
  • 1 green onion, sliced

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.