Celery and Parsley Salad

4.0 4
4 stars
Photo: Johnny Autry; Styling: Cindy Barr
Recipe from Cooking Light

A crunchy, savory, tangy, wonderful combination.


This recipe goes with Bistro Steak with Red Wine Sauce, Steak Sandwiches with Fresh Herb Topping, Blush Mac and Cheese with Tomatoes, Four-Mushroom Pesto Pizza


  • 3 cups thinly diagonally sliced celery
  • 2 cups baby arugula
  • 3/4 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup coarsely chopped celery leaves
  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 ounce shaved fresh Parmigiano-Reggiano cheese


Hands On: 12 Minutes
Total: 12 Minutes

  1. 1. Combine celery, arugula, parsley, and chopped celery leaves in a medium bowl. Combine lemon juice, olive oil, freshly ground black pepper, and kosher salt in a small bowl, stirring well with a whisk. Drizzle juice mixture over celery mixture, and toss. Top with shaved fresh Parmigiano-Reggiano cheese.
Tim Cebula,
April 2013

Nutritional Information

  • Calories: 129
  • Fat: 10.8g
  • Saturated fat: 2.5g
  • Sodium: 242mg