Date and Celery Salad

James Carrier

Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 19%
  • Protein: 5.1g
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Carbohydrate: 26g
  • Fiber: 3.2g
  • Sodium: 390mg
  • Cholesterol: 7.5mg


  • 9 to 12 Medjool dates
  • 3 cups paper-thin slices celery (see notes)
  • About 1/2 teaspoon kosher or other coarse salt
  • 2 ounces parmesan cheese, cut into paper-thin slices
  • About 2 tablespoons balsamic or berry-flavored balsamic vinegar


  1. 1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
  2. 2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
  3. 3. Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.
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