Celery, Walnut, and Parmesan Salad

Photo: John Autry; Styling: Mindi Shapiro

This salad offers textural treats—crunchy celery, meaty walnuts, and crystalline cheese. Because the salt draws water out of the celery, it's best to serve this simple salad shortly after tossing the ingredients together.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Recipe Time

Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 131
  • Fat: 11.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 5g
  • Protein: 4.9g
  • Carbohydrate: 4.2g
  • Fiber: 1.8g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 305mg
  • Calcium: 135mg


  • 2 1/2 cups thinly sliced celery (about 1/2 pound)
  • 6 tablespoons (3 ounces) finely diced Parmigiano-Reggiano cheese
  • 1/3 cup coarsely chopped walnuts, toasted
  • 2 1/4 teaspoons extra-virgin olive oil
  • 2 1/4 teaspoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt


  1. 1. Combine all ingredients in a large bowl; toss well.
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