Celery and Parsley Salad with Golden Raisins

Celery and Parsley Salad with Golden Raisins Recipe
Photo: Jonny Valiant; Styling: Deborah Williams
A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Recipe Time

Total: 14 Minutes

Nutritional 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

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

Preparation

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.

Note:

Diane Morgan,

November 2010
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