Photo: Jonny Valiant; Styling: Deborah Williams
Total Time
14 Mins
4 servings (serving size: about 2/3 cup)

A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

How to Make It

Step 1

Combine raisins and vinegar in a small microwave-safe bowl; microwave at HIGH 1 minute and 15 seconds or until raisins are plump. Drain raisins in a sieve over a medium bowl, reserving 1 tablespoon vinegar; discard the remaining vinegar.

Step 2

Combine raisins, celery, and parsley in a large bowl.

Step 3

Add salt and pepper to reserved vinegar, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat.

Ratings & Reviews

mferng's Review

May 21, 2012

DecaturAla's Review

March 11, 2011
Less than impressed.

suzycreamcheese's Review

December 17, 2010
Served this at a formal Holiday sit-down dinner as a "palate cleanser" course, just as the recipe header suggests. It was extremely easy to prepare -- and since you dress the salad ahead (at least 2 hours), it was great to be able to just pull it out of the fridge, toss, and serve without any last-minute fussing. It was a big hit, had that "wow" factor simply because it was so tasty and elegant in its simplicity. Almost all my guests asked for the recipe! I made it exactly as stated in the recipe, but I can see how it would also be good using dried "craisins" as the other review suggested.

KittyOK's Review

December 12, 2010
This was surprisingly good. I always have leftover parsley and celery that needs to be used, so it was perfect for throwing together a simple salad! Only change - I use dried cranberries instead of raisins (since I had them).