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Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

Celery, Walnut, and Parmesan Salad

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.

Cooking Light JULY 2010

  • Yield: 4 servings (serving size: 3/4 cup)
  • Total: 16 Minutes

Ingredients

  • 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

Preparation

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

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
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