Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Celery and Parsley Salad

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 1 1/2 cups)
  • Hands-on:12 Minutes
  • Total:12 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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

Go to full version of

Celery and Parsley Salad recipe

advertisement