Tag: Hungry Lady Salad

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

  • Queso fresco is a great substitute for feta, as is parmesan
  • Pecans or walnuts are my preference here, almonds are good too.
  • If you’re nut-free, try using toasted sunflower seeds
  • With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

A Hungry Lady Salad that will have you rethinking Celery.
5 from 20 votes
Prep Time 10 mins
Total Time 10 mins
Course Lunch, Salad
Servings 6
Calories 247 kcal

Ingredients
  

  • 10 Stalks of Celery
  • ½ cup Walnuts or Pecans coarsely chopped
  • 6 Medjool Dates pitted and roughly chopped
  • ½ cup Feta Cheese crumbled
  • 1 Shallot sliced thin
  • Juice from 1 Lemon
  • 1 Tablespoon White Wine Vinegar
  • ¼ cup Extra-Virgin Olive Oil
  • teaspoon Red Pepper Flakes
  • Kosher Salt
  • Fresh Cracked Black Pepper

Instructions
 

  • Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
  • If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.
  • To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 
  • Note: If you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.
  • Place sliced celery stalks and leaves in a medium sized bowl.
  • Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
  • Serve.

Nutrition

Calories: 247kcalCarbohydrates: 21gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 150mgPotassium: 251mgFiber: 3gSugar: 17gVitamin A: 133IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Keyword Celery, chopped salad, Hungry Lady Salads, lunch salads
Tried this recipe?Let us know how it was!
Most Popular Recipes of 2022

Most Popular Recipes of 2022

This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.

Thanksgiving Essential Recipes

Thanksgiving Essential Recipes

This year I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.


Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

  • Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
  • I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
  • Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

Roasted Sweet Potato + Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

This delicious, meal-in-a-bowl kale salad is fast, easy and a perfect weekly meal prep recipe!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Salad Dressing
Cuisine American
Servings 8 Servings
Calories 211 kcal

Ingredients
  

Salad:

  • 1 English cucumber diced
  • 2 heads Tuscan kale stemmed and chopped
  • 1 head of fennel diced
  • 2 red yellow or orange peppers, diced
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes diced
  • 3/4 cup toasted pumpkin seeds
  • ¾ cup feta cheese broken up

Creamy Hummus Dressing:

  • ½ cup hummus
  • ¼ cup olive oil
  • Juice from ½ of a lemon
  • ¼ teaspoon Kosher salt

Instructions
 

Make the Dressing:

  • If your hummus is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
  • Combine the dressing ingredients and whisk or blend until very smooth.

Assemble:

  • In a large serving bowl, combine all of the salad ingredients.
  • Pour dressing over the salad and mix well.
  • Serve.

Nutrition

Calories: 211kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 13mgSodium: 346mgPotassium: 415mgFiber: 4gSugar: 3gVitamin A: 1718IUVitamin C: 23mgCalcium: 144mgIron: 2mg
Keyword chopped salad, hummus, kale, kale salad, salad dressing
Tried this recipe?Let us know how it was!
Miso-Ranch Salad Dressing

Miso-Ranch Salad Dressing

Miso-Ranch Dressing is like Ranch Dressing’s cool, older sister. My husband, Michael, loves Ranch Dressing, and I knew I had to find a way to make one that I could get behind too. This is it.

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette…

Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!

I first had grilled romaine at a little restaurant in Williamsburg, Brooklyn. There it was served Caesar Salad style with a runny egg on top. Delicious. This is inspired by that memorable salad, and it’s a whole lot easier to make. In fact, it is one of the easiest salads I have on this website and requires only 10 minutes total and no food processor or blender.

Great for when the temperatures drop and you want to add a little warmth to your vegetables. The lettuce doesn’t cook, it just gets slightly charred, toasty, and wilted in the most tender and lovely way.

Watch Me Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

If you’ve missed any of my Hungry Lady Salad videos and want to catch up, be sure to follow me on Facebook, or see the entire collection (and so many other delicious recipes!) over on Pinterest.

How To Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

Step 1. Add all dressing ingredients into a glass jar with a lid. Shake vigorously until a thickened dressing forms. Set aside to serve with the salad.

Step 2. Turn your oven to the broiler setting, on high.

Step 3. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.

Step 4. Coat in olive oil and sprinkle generously with salt and pepper on both sides.

Step 5. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes.

Step 6. Remove the romaine from the oven and place the hearts on a serving platter cut side up. Top each heart with toasted walnuts and grated parmesan.

Step 7. Drizzle with the dressing and serve warm or at room temperature.

Step 8. Enjoy!

What Else Can I Use?

  • Use little gem lettuce or iceberg instead of romaine
  • This can be grilled on a grill, same time for recipe
  • Use pecans or almonds instead of walnuts
  • Nut allergy? Use toasted pumpkin or sunflower seeds for crunch
  • If you’re vegan, leave the cheese out or substitute with a bit of nutritional yeast

This Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing is special because:

Takes 10 minutes to put together but adds the perfect burst of flavor to your meal

You don’t need any fancy kitchen tools to make this delicious salad

The dressing is incredibly simple and keeps in the fridge for up to 3 days if you have extra!

Got more romaine in the fridge? Here are some ideas…

Mediterranean Chopped Salad with Roast Red Pepper Dressing

Grilled (Faux) Caesar salad

If you make my Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Charred Romaine Salad With Walnuts + Lemon Parmesan Dressing (Vegetarian, Gluten-Free)

Great for when the temperatures drop and you want to add a little warmth to your vegetables. 
Course Salad
Servings 4
Calories 268 kcal

Ingredients
  

  • 2 medium heads of romaine lettuce
  • 1 tbsp olive oil
  • Kosher salt
  • Fresh cracked pepper
  • 1/3 cup toasted walnuts
  • ¼ cup freshly grated parmesan cheese

Dressing:

  • ½ tsp dijon
  • ¼ cup parmesan
  • Juice from ½ of a large lemon
  • ¼ cup olive oil
  • ¼ teaspoon Kosher salt
  • teaspoon fresh cracked pepper

Instructions
 

To make the dressing:

  • Add all dressing ingredients into a glass jar with a lid.
  • Shake vigorously until a thickened dressing forms.
  • Set aside to serve with the salad.

To make the Romaine:

  • Turn your oven to the broiler setting, on high.
  • Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
  • Drizzle with the olive oil and rub on and into the leaves of the romaine. Sprinkle generously with salt and pepper on both sides.
  • Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes. Keep an eye on them, they should come out looking slightly charred but not burnt.
  • Remove the sheet of romaine from the oven and, usings tongs, place the hearts on a serving platter cut side up.
  • Top each heart equally with the toasted walnuts and grated parmesan.
  • Drizzle with the dressing and serve warm or at room temperature.

Nutrition

Calories: 268kcalCarbohydrates: 3gProtein: 6gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 363mgPotassium: 97mgFiber: 1gSugar: 0.5gVitamin A: 1325IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword Hungry Lady Salads, lunch salads, salad, salad dressing
Tried this recipe?Let us know how it was!
5 Hungry Lady Salads for Labor Day

5 Hungry Lady Salads for Labor Day

Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know…