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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad      with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens      and Avacado Melon-Tomato Salad Celery Victor 24 medium sized celery stalks (do not use large outer stalks) 8 eggs, hard-boiled and crumbled 24 anchovy filets (about 3 small cans) 2 cups, Sonoma County Vinaigrette Steam celery stalks until tender, but not soft. Marinate celery stalks in Sonoma County Vinaigrette for at least 8 hours. Arrange celery on large serving platter, add one anchovy filet to each stalk, and sprinkle crumbled egg over the entire platter. Serves 12. Enjoy with our 2009 Sauvignon Blanc.

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