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[Heavenly Recipe] Marinated Celery Salad by Jeanette Nishimori

Updated: Jun 13, 2022


What better time to experiment with new recipes than now? The Sunday New York Times Home Section features 5 RECIPES TO MAKE THIS WEEK. Here is a great salad to use up that bundle of celery you have in the chiller.

The Salad--put in a large bowl

1 can chickpeas, drained and rinsed

4 stalks of celery, cut in 1/4 inch pieces

10 cherry tomatoes, halved

1/4 cup basil, julienned (OR 1/3 t dried basil in dressing)

2 large scallions cut on a diagonal

The Dressing--put in a bottle and shake

3 T of vinegar

1 T of Dijon or German mustard (sweet/spicy)

1/2 t maple syrup or honey

Salt and Pepper

2 garlic cloves, smashed /peeled

1/3 C extra virgin olive oil

Mix everything together and let marinate for a couple of hours.

Serve over mixed greens, if desired, or just as a bean salad. Sprinkle with Parmesan to taste, and fresh parsley if you have some. Maybe a squeeze of lemon juice. Very good!!!!!

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