This stunning spring salad, full of peppery radishes, sliced celery, celery leaves and crunchy snap peas, is perfect for entertaining. If you grow your own celery, you'll have plenty of leaves to work with. But we found that most store-bought celery yielded enough leaves for this recipe if you combine the dark outer leaves with the pale yellow inner leaves at the heart. If you can't collect enough celery leaves, make up the difference with extra parsley. The results will still be delicious. Source: EatingWell Magazine, March/April 2011

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Instructions Checklist
  • Whisk vinegar, oil, sugar, mustard and salt in a large bowl. Add radishes, snap peas, celery, celery leaves, parsley and cheese; toss to coat well.

  • Divide lettuce leaves among 6 salad plates; top with the salad.


Make Ahead Tip: Prepare through Step 1 and hold for up to 4 hours.

Note: If you have celery growing in your own garden, you can harvest leaves from the plants as they mature into stalks. Or, at the supermarket, look for celery heads with plenty of leaves still attached. One large bunch of celery will yield about 1 cup of leaves.

Nutrition Facts

139 calories; 10.5 g total fat; 3 g saturated fat; 12 mg cholesterol; 521 mg sodium. 288 mg potassium; 6.3 g carbohydrates; 1.8 g fiber; 4 g sugar; 5 g protein; 2158 IU vitamin a iu; 27 mg vitamin c; 58 mcg folate; 166 mg calcium; 1 mg iron; 22 mg magnesium; 2 g added sugar;

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Rating: 4 stars
Great Salad I was very pleasantly surprised by this salad. I didn't make the dressing as my husband doesn't like stone ground mustard so I served it with our normal vinaigrette and got the you could make this again comment. Pros: quick easy Read More