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    You are in: Home / Recipes / Cucumber and Celery Salad Recipe
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    Cucumber and Celery Salad

    Cucumber and Celery Salad. Photo by Peter J

    1/1 Photo of Cucumber and Celery Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Galley Wench's Note:

    One of Rachael Ray's recipes from Food Network!

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    Units: US | Metric


    1. 1
      Place relish in the bottom of the bowl.
    2. 2
      Whisk in vinegar, then add extra virgin olive oil.
    3. 3
      Add cucumbers, celery, peppers and marinated vegetables of choice to the bowl.
    4. 4
      Toss salad.

    Ratings & Reviews:

    • on June 23, 2007


      Great combination of flavours that works really well. I also thought it sounded a little odd but everyone should give it a try! I used a tomato pickle relish along with marinated artichoke hearts.

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    • on June 11, 2007


      I was very leery of this at first. Pickle relish in salad dressing? Weird. But I made it exactly according to the recipe, using cider vinegar, roasted red pepper, and marinated artichoke hearts (I did use the oil from the artichoke hearts instead of e.v.o.o.). This was really yummy! I love cucumbers, and I love the crunch of celery, which is why I decided to try this recipe (even though it sounded weird! :)), and it all came together really well. Good recipe, thanks.

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    • on September 29, 2006


      Another winner! I used dill pickle relish so it had some "pucker" to it ;-) In addition to the artichokes, I added some chopped pepperoncini peppers & pickled cauliflower. I ate the leftovers for lunch today & it was even better than freshly made. Thanks, Diana!

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    Nutritional Facts for Cucumber and Celery Salad

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.7
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 174.0 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 3.7 g
    Sugars 4.9 g
    Protein 2.5 g

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