Celery Victor

1. Wash and cut celery hearts in half lengthwise.

2. Cook in lightly salted water 7 minutes until tender crisp.

3. Add vinegar, water, lemon juice, parsley, oregano, thyme, bay leaf, salt, pepper and cayenne.

4. Simmer 4 minutes longer.

5. Allow to cook in liquid, drain well, place each piece on a lettuce leaf.

6. Sprinkle each serving with capers and pimento and black olives, if using.

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Nutrient	Quantity
Total fats	0.2919 g
Protein	0.7668 g
Carbohydrates	3.5926 g
Energy	35.771 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0427 g
Water	262.5005 g
Aspartic acid	0.0256 g
Calcium, Ca	50.5687 mg
Lutein + zeaxanthin	177.6746 g
Fiber, total dietary	1.3358 g
Carotene, beta	188.605 g
Niacin	0.2289 mg
Vitamin A, RAE	16.0273 g
Arginine	0.0093 g
Riboflavin	0.0378 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0085 g
Fatty acids, total saturated 20:1	0.0002 g
Glutamic acid	0.0241 g
Sodium, Na	417.7733 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0016 g
Total lipid (fat)	0.2919 g
Manganese, Mn	0.2066 mg
Fructose	0.1804 g
Proline	0.0305 g
Fatty acids, total saturated 16:0	0.048 g
Fatty acids, total saturated 8:0	0.0008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0748 g
Choline, total	2.6616 mg
Sugars, total	0.5323 g
Serine	0.0089 g
Fatty acids, total saturated 10:0	0.0033 g
Fatty acids, total saturated 18:0	0.0155 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.0295 mg
Selenium, Se	0.3072 g
Ash	1.8802 g
Fatty acids, total saturated 18:1 undifferentiated	0.0315 g
Pantothenic acid	0.0534 mg
Phenylalanine	0.0107 g
Copper, Cu	0.1072 mg
Betaine	0.1492 mg
Thiamin	0.0119 mg
Methionine	0.003 g
Iron, Fe	1.4945 mg
Carbohydrate, by difference	3.5926 g
Phosphorus, P	17.0921 mg
Folate, total	13.5729 g
Tocopherol, gamma	0.2951 mg
Lycopene	0.115 g
Alanine	0.0134 g
Valine	0.0144 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.0443 g
Glycine	0.0113 g
Carotene, alpha	0.269 g
Glucose (dextrose)	0.1714 g
Fatty acids, total saturated 14:0	0.0011 g
Zinc, Zn	0.1689 mg
Isoleucine	0.0106 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0034 g
Fatty acids, total polyunsaturated	0.0895 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0197 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	321.2214 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	13.5729 g
Tryptophan	0.0039 g
Vitamin C, total ascorbic acid	11.3133 mg
Phytosterols	11.0334 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0114 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0078 g
Vitamin K (phylloquinone)	52.4798 g
Fatty acids, total saturated	0.0786 g
Histidine	0.0038 g
Fatty acids, total monounsaturated	0.0339 g
Threonine	0.0082 g
Folate, food	13.5729 g
Cryptoxanthin, beta	7.8573 g
Vitamin E (alpha-tocopherol)	0.4153 mg
Magnesium, Mg	19.4852 mg
Lysine	0.0114 g
Potassium, K	107.986 mg
Cystine	0.0023 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Bay leaf	1	0	0	0
Parsley	2 teaspoons	0.9	0.1582	0.0198
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	0.5 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
thyme	0.5 teaspoon	0.404	0.0978	0.0067
caper	2 tablespoons	3.956	0.8411	0.1479
black olive	2 tablespoons	0	0	0
wine vinegar	0.5 cup	22.705	0.3226	0
lettuce leaf	0	0	0	0
celery heart	6	0	0	0
cayenne	1 pinch	0.3578	0.0637	0.0194
pimiento	2 tablespoons	0	0	0