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Celery and Arugula Salad

Photo: Whitney Ott; Styling: Lindsey Lower


Serves 4 (serving size: about 1 1/2 cups)


  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 cups baby arugula
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup thinly diagonally sliced celery
  • 2 tablespoons shaved Parmesan cheese

Nutrition Information

  • calories 55
  • fat 4.4 g
  • satfat 0.9 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 182 mg
  • calcium 87 mg

How to Make It

  1. Combine olive oil, lemon juice, black pepper, and salt in a large bowl, stirring with a whisk. Add arugula, parsley, and celery; toss to coat. Sprinkle with Parmesan cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit