Prep 5 mins
Cook 0 mins
I came up with this when I wanted to serve a salad with dinner, but was out of lettuce. I happened to have almost a whole head of celery. Very simple.
- 473.18 ml celery, sliced into 1-2 inch pieces
- 29.58 ml red wine vinegar
- 44.37 ml olive oil
- 29.58 ml parmesan cheese, grated
- 1 garlic clove, chopped (optional)
- kosher salt
- ground pepper
- Combine all ingredients in a bowl and toss. Serve.
This made a refreshing, crunchy salad. I followed the recommendation of KateL and reduced the dressing by half, that was just the right amount. I omitted the garlic and parmesan and added some fresh chopped parsley.
3 Stars, crunchy, DH liked the simple salad dressing, although we had 2 tablespoons too much for this amount of celery. I recommend whisking the oil, vinegar, salt and pepper together before adding to celery, and then topping with grated parmesan cheese. Served as a side to Mexican Lasagna #292513. The addition of baby carrots and/or red bell pepper would jazz this up, but still be simple. Made for Healthy Choices ABC 2008.