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Celery Citrus Salad with Feta

Celery Citrus Salad with Feta


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Crunchy celery contrasts with sweet, tender citrus in this lovely salad that perfectly exhibits how a touch of highly flavorful ingredients--balsamic vinegar and feta--can elevate a dish without adding too much in the way of fat or sodium.

Ingredients

  • 5 satsumas, clementines or honey tangerines
  • 1/4 Cup feta cheese crumbles
  • 2 Tablespoons balsamic vinegar
  • 4 Cups mixed salad greens
  • 1 Cup roughly chopped celery leaves
  • 3 Cups sliced celery

Servings4

Calories Per Serving118

Folate equivalent (total)86µg21%

Riboflavin (B2)0.2mg12.3%


Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.


Simple chickpea salad with celery

This simple chickpea salad is super convenient – it comes together quickly and makes a nice, filling addition to lunch. Plus, it requires no seasonal ingredients so can be made year round. (Is celery seasonal? Probably, but it’s sold year-round at my herb stand.) I like to keep cooked chickpeas measured in 1-cup portions in the freezer, in little bags for instant use. All that’s left to do is chop some vegetables and season.

This recipe makes a very mild salad, but if you want you could make it a bit spicy with with black pepper or a small crushed garlic clove.

For 2 to 2 1/2 cups of salad:

1 1/2 cups cooked chickpeas
2 stalks celery, leaves removed (one heaping 1/2 cup once finely chopped)
1 carrot (one heaping 1/2 cup once grated)
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon cumin
approximately 1/8 teaspoon salt, or to taste
freshly chopped parsley for garnish and serving
optional: black pepper, or a small crushed garlic clove (to add some spice – the salad is otherwise very mild)

Finely chop the celery, and grate the carrot.

Mix together all ingredients, saving some or all of the parsley to go on top when serving.


Greek Broccoli Salad

After consuming all of the chips and salsa in Austin, Texas, the unfortunate state of my midsection practically dictated that I be more kind to myself. So, I took a week off from drinking and dragged myself back to yoga. I’ve also been eating at home and filling up on lots of fresh vegetables. I’m feeling more balanced by the day.

I’ve never put much stock in detox diets or cleansing juice fasts, but I found myself googling “detoxifying foods” the other day. I patted myself on the back when I saw the list: greens, alliums (onions and garlic), citrus, olive oil, cruciferous vegetables (hey broccoli), beets, whole grains, etc. It was like skimming a list of all my favorite ingredients! Whole foods really are the best medicine.

This broccoli salad recipe contains quite a few of those detoxifying ingredients. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad. Sun-dried tomatoes play a leading role, of course. Almonds add some crunch and play nicely with the flavor of broccoli.

Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This broccoli salad is a fun alternative to more traditional broccoli salad, given its Mediterranean flair. This broccoli salad recipe is perfect when you’re looking for a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!


Easy Italian Celery and Orange Salad

Made with just 5 ingredients you probably have on hand – including the entire celery stalk – to help you avoid tossing those tasty celery leaves: Easy Italian Celery and Orange Salad.

  • Author: Serena Ball
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 6 - 8 servings 1 x

Ingredients

  • 3 stalks of celery, sliced diagonally, including leaves
  • 2 oranges, peeled, sliced into rounds
  • 1/4 cup green olives (any Italian, Greek or green olive) including 1 tablespoon olive juice
  • 1/4 cup sliced red onion
  • 1 tablespoon orange juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

Place celery, oranges, olives, onions on a serving platter.

In a small bowl, whisk together olive oil, reserved olive juice and orange juice. Pour over salad. Sprinkle with salt and pepper to taste.

Notes

This salad makes about 6 cups of salad. To make less, use only 1 orange.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What do you serve at picnics? Do you dine on picnic blankets, or only on benches?


Parmesan Celery Salad Recipe

I worked on two things over the weekend: organizing my photos into scrapbooks, and making this Parmesan Celery Salad. For years, I've had piles of photos accumulating in drawers, on desks, and in boxes. I suspect it is going to be a long process wrangling them into some sort of order, but at least I now have a plan. The salad? It's crisp and vibrant from the celery and jolt of lemon, creamy from the warm cannelloni beans dusted with wispy threads of grated Parmesan. It hits the warm beans and melts instantly. Prepping the ingredients involves a bit of slicing and toasting, but beyond that, it all comes together in no time.

First, a peek at the albums. I came across these bound, cloth-wrapped photo albums at a local art supply store, and it was the motivation I needed to start this project. I suspect a number of you will ask, so here's the scoop. The albums are Kolo. I like the Hudson 3, which holds 300 photos in a narrow but chunky book format. And, the color you see in the photo down below is ivory. They're nice, but not over-the-top precious, if you know what I mean.

I started by organizing my favorite instant/peel-apart film shots into two of the albums. More than anything, I'm relieved they now live somewhere with a bit of protection. A lot of them were in a stack in my desk drawer floating around alongside recipe clippings, receipts, and long-forgotten to-do lists. Now, the real project is going to be tackling my film archives. I must have fifteen years of slide film I've never properly scanned or printed. Exciting and paralyzing at the same time.

Here's the celery salad recipe. It couldn't be quicker. And, more than anything, it's a breezy summer-spirited lunch option. The last thing I'll say, and I'll note it down below, this is the sort of thing that is particularly great when you cook your own beans - either from dried, or from fresh shell beans you might come across at the market this time of year.

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Celery Citrus Salad

5 tangerines or mandarin oranges (I used Clementines)
1/4 cup feta cheese
2 tablespoons golden balsamic vinegar
1 cup roughly chopped celery leaves
2 cups sliced celery
4 cups (approximately 1/4 pound) mixed salad greens
1/2 cup chopped pecans
cracked black pepper

Squeeze the juice from one of the fruits into a large bowl. Add the vinegar and cheese and mix well with a fork, mashing the cheese as you go. Peel the remaining fruit and separate into segments, removing any stringy bits before adding the segments to the bowl. Add celery leaves, sliced celery, and salad greens, and toss well. Top with chopped pecans and add cracked black pepper to taste.


How to Peel a Pomegranate

I&rsquove left many a kitchen looking like a murder scene after trying to peel a pomegranate.

Here&rsquos the least messy technique that I&rsquove found:

  • Cut the top and bottom of the pomegranate, then score the sides six times along the natural divides of the fruit.
  • In a large bowl, tear the pomegranate into wedges, then flake out the seeds.
  • Fill the bowl with water so that the seeds sink to the bottom and any white pith floats to the top.
  • Skim off the pith, then strain the seeds. Viola!

Easy Watermelon & Feta Salad

    Dressing:
    1 lemon, zested and juiced (use one teaspoon)
    1 lime zested and juiced (use one tablespoon)
    1/2 bunch cilantro or 1 bunch parsley, leaves only, chopped
    1/2 cup fat-free Greek yogurt
    1/4 teaspoon black pepper

Salad:
5-6 cups seedless watermelon, cubed*
2 stalks celery, sliced
1 red onion, thinly sliced
1/4 teaspoon black pepper
2 tablespoons feta cheese, crumbled

* If you can find a "personal" size watermelon, that's the perfect size for this recipe.

Use sweet Vidalia onions and fennel to change up the recipe.
Add a handful of pitted Kalamata olives for extra flavor.


Celery, garbanzo & feta salad

This is a something-out-of-nothing salad: you may have most of the ingredients on hand. Put it next to roast chicken, stuff into warm flour tortillas or pita for a variation on Mediterranean flatbread, or mix with tuna for a stylish lunch. You can also add any fresh herbs that are loitering in your fridge: parsley, dill, basil, and mint are all good. And if you have a cucumber, add it or use it instead of celery. Any which way, it’s very healthy. And, possibly, even free.

Ingredients

15-oz can garbanzo beans, drained
4 outer stalks celery
2 green onions
1 large Meyer or regular lemon
extra-virgin olive oil
1/3 cup crumbled feta cheese
kosher salt
freshly ground pepper

Directions

Rinse the drained beans under cold water in a colander until the water runs clear (this gets rid of excess salt, even in “low-sodium” brands). Shake the colander to dry the beans and set them aside.

Trim ends and tops off celery stalks, then slice stalks lengthwise in half or thirds, depending how wide they are. Thinly slice crosswise. Trim roots off green onions, slice onions in half lengthwise, then thinly slice crosswise (use most of the green tops, too). Put sliced celery and onions in a medium bowl. Stir in beans.

Cut lemon in half and squeeze each half in your hand directly over the vegetables, letting the juice drain through your fingers and leaving the seeds behind in your palm (or juice the lemon and pour juice over veggies). Add 3 tablespoons olive oil and feta and stir well. Taste and add more olive oil as needed season with salt and pepper. Serve salad, or refrigerate for up to an hour, covered. Taste and correct seasoning again before serving.

Easy recipes on any day

"Tuesday Recipe" is shorthand for a simple, satisfying dish. It also shares the initials of my name, TR. Subscribe for simple recipes sent to your email on (occasional) Tuesdays and feel free to search my archives for inspiration any time. Because the great thing about a Tuesday recipe is that it's just as delicious on a Wednesday (or Thursday, or. you get it). Thanks for stopping by!


Watch the video: Salat mit Sellerie und Zitronen-Senf-Dressing. Celery Root Salad with a Lemon-Mustard Dressing (June 2022).


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