No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Celery and Parsley Salad

  • Servings: 4
Celery and Parsley Salad

Source: Everyday Food, March 2010

Ingredients

  • 4 celery stalks, thinly sliced
  • 1/4 cup packed fresh parsley leaves
  • 1 1/2 teaspoons sherry vinegar
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup pomegranate seeds (optional)

Directions

  1. In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

Reviews (1)

  • Leslier1 3 Aug, 2014

    Very quick, easy and yummy. I didn't have pomegranate seeds, but did have frozen raspberries - so thawed and chopped them. I also added slivered almonds. I had BBQ'd chicken with this salad, and found that putting some chicken (minus the skin) in the salad was perfect - and I will plan to do this again next time I make this salad. Taste is similar to a chinese chicken salad, but much healthier. I eat very low carb - meaning very low sugar, so this salad is perfect for me.

Related Topics