Celery and Parsley Salad

4 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
By Tim Cebula
April 2013
RECIPE BY Cooking Light

A crunchy, savory, tangy, wonderful combination.

 

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

Nutritional Information

  • Calories 129
  • Fat 10.8g
  • Satfat 2.5g
  • Sodium 242mg

How to Make It

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.

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Ratings & Reviews

daneanp's Review

Limilley
August 12, 2013
This was a little difficult for my family - one person doesn't like arugula, one person doesn't like parsley, and one person doesn't like celery too much. DD wouldn't eat it at all. I think if I used romaine, it might be a bigger hit. But I didn't want to change it up without trying it as written. I can see how people would really enjoy it - it is fresh and crunchy and very easy to put together.

TheMomChef's Review

daneanp
April 29, 2013
I made this for myself after a carb-heavy weekend. It was light, refreshing crunchy and tasty, everything I needed after heavier foods. Very delicious. You can read my full review at Taking On Magazines: http://bit.ly/16cE3CD

Limilley's Review

TheMomChef
April 22, 2013
This light and easy salad was satisfying. I will definitely make this again.

JustineBR's Review

JustineBR
April 01, 2013
N/A
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