Utah - The Beeline State, State flower: Sego Lily

1. Lamb Soup
2. Celery Salad
3. Mormon Johnnycake
4. Utah Swiss Steak
5. Chinese Spinach
6. Prune Cake
7. Creamy Frosting

Celery Salad - Serves 4 to 6

3 bunches celery
1 cup mayonnaise
1/3 cup heavy cream
2 Tbsp lemon juice
Grated rind of 1 lemon
2 to 3 tsp Dijon mustard
Salt and pepper

Discard the tough outside stalks of 3 medium bunches of celery or if edible, peel with a potato peeler. Cut the inside stalks and the peeled outer stalks but not the hearts into 2" lengths and slice the lengths into strips. Combine the strips, the hearts, roots and some of the most tender yellow leaves. Cover them with ice water and chill until the strips curl.

Whip the mayo with the cream until it is smooth and add the lemon juice, rind, mustard and salt and pepper to taste. Whip the dressing until it is light.

Drain the celery well. Arrange strips on a platter and pour the dressing over them. Chop the 3 roots fine and sprinkle them over the strips. Garnish the platter with the 3 inside hearts and the tender yellow leaves.

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