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Celery and Parsley Salad with Golden Raisins

Photo: Jonny Valiant; Styling: Deborah Williams
Total time 14 mins
Yield 4 servings (serving size: about 2/3 cup)
A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

Ingredients

  • 1/4 cup golden raisins
  • 2 1/2 tablespoons white balsamic vinegar
  • 2 1/3 cups thinly diagonally sliced celery (including leaves)
  • 1 1/3 cups loosely packed fresh flat-leaf parsley leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 87
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 1.4 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 191 mg
  • calcium 60 mg

How to Make It

  1. Combine raisins and vinegar in a small microwave-safe bowl; microwave at HIGH 1 minute and 15 seconds or until raisins are plump. Drain raisins in a sieve over a medium bowl, reserving 1 tablespoon vinegar; discard the remaining vinegar.

  2. Combine raisins, celery, and parsley in a large bowl.

  3. Add salt and pepper to reserved vinegar, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat.