Name: Celery and Parsley Salad
Total time: 12 min
Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients: 3 cups thinly diagonally sliced celery; 2 cups baby arugula; ¾ cup packed fresh flat-leaf parsley leaves; ½ cup coarsely chopped celery leaves; 2 ½ tablespoons fresh lemon juice; 2 ½ tablespoons extra-virgin olive oil; ¾ teaspoon freshly ground black pepper; ⅛ teaspoon kosher salt; 1 ounce shaved fresh Parmigiano-Reggiano cheese

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daneanp

08/12/2013

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

04/29/2013

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

04/22/2013

This light and easy salad was satisfying. I will definitely make this again.

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Celery and Parsley Salad

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