Celery Chopped Salad with Dates, Feta and Nuts
A Hungry Lady Salad that will have you rethinking Celery.
Servings: 6
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
- ⅛ 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 sliced shallot, 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: 247kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 150mg | Potassium: 251mg | Fiber: 3g | Sugar: 17g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
