Celery and Parsley Salad

Photo: Johnny Autry; Styling: Cindy Barr

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

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

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


  • 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


  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.
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