Celery Salad

Celery Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 cups


1 green onion, sliced
1 tablespoon whole-grain mustard
Juice of 1 lemon
1/3cup olive oil
1/2teaspoon coarse salt
1bunch celery, sliced
1 cup coarsely chopped, toasted pecans
Parmigiano Reggiano cheese, shaved (optional)


  1. Combine green onion, mustard, lemon juice, oil and salt.
  2. Whisk well. Toss with celery and pecans. Top with cheese, if using. Serves 12.

Nutritional Info *per serving

  • Calories 130
  • Fat 13g
  • Cholesterol 0mg
  • Sodium 160mg
  • Carbohydrate 4 g
  • Fiber 2 g
  • Protein 1g