Photo: Jonny Valiant; Styling: Deborah Williams Photo by: Photo: Jonny Valiant; Styling: Deborah Williams

Celery and Parsley Salad with Golden Raisins

A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: about 2/3 cup)
  • Total:14 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.4g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 191mg
  • Calcium: 60mg

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Celery and Parsley Salad with Golden Raisins recipe