As temperatures and humidity rise right here in Florida, I typically give attention to salads for lunch. I create salads with every little thing from complete grains to legumes and a myriad of various greens. Typically, I’ll add animal protein, akin to rooster, salmon, or shrimp, to create a heartier salad, which works completely if I make a most important course salad for dinner.
This salad is everywhere in the web, and after seeing it a number of occasions, I lastly needed to strive it. Most people would by no means assume to create a salad primarily based on celery, however this salad highlights celery because the star ingredient! Dates are added for sweetness, walnuts for an earthy crunch, and feta cheese provides a salty, savory taste.
The salad packs properly, so it will make an awesome packable lunch or picnic possibility. My husband stated that the flavors enhance after an in a single day relaxation within the fridge.
Buon Appetito!
Deborah Mele
Elements
- 10 Stalks of Celery
- ½ Cup Calmly Toasted Chopped Walnuts
- 6 Medjool Dates, Pitted and Roughly Chopped
- ½ cup Feta Cheese, Crumbled
- 1 Shallot, Sliced Skinny
- Juice from 1 Lemon
- 1 Tablespoon White Balsamic Vinegar
- ¼ cup Additional-Virgin Olive Oil
- ⅛ teaspoon Crimson Pepper Flakes
- Salt To Style
- Freshly Cracked Black Pepper
Directions
- Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
- To toast the nuts, heat them in a medium skillet over medium warmth, stirring typically, till aromatic and toasted, about 2-4 minutes.
- In a medium sized bowl, add the celery, sliced shallot, chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and crimson pepper flakes.
- Season generously with salt and pepper, and toss to mix.
- Serve
Vitamin Data:
Yield: 4
Serving Dimension: 1
Quantity Per Serving:
Energy: 434Whole Fats: 28gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 21gLdl cholesterol: 17mgSodium: 438mgCarbohydrates: 45gFiber: 6gSugar: 36gProtein: 7g
