Lemony Celery Salad
Recipe type: Salad
Cuisine: Italian, American
Prep time: 
Total time: 
Serves: 6
This is a light and refreshing summer salad that's something different. It's great as an accompaniment to barbecued meats, and it's delicious on it's own. It's also very inexpensive. This salad serves 6 for only $4.58 or about $0.77 cents per serving. For a vegan version, leave out the cheese. The salad is still delicious.
  • 3 cups sliced celery, approximately ¼" thick ($0.67)
  • 3 cups sliced cremini mushrooms ($2.00)
  • ¼ cup extra virgin olive oil ($0.56)
  • 2 tablespoons white wine vinegar ($0.12)
  • 3 tablespoons lemon juice (fresh squeezed is best) ($0.20)
  • 3 Tablespoons dried parsley ($0.27)
  • ½ teaspoon kosher, or coarse ground sea, salt, or to taste ($0.01)
  • 2 ounces shredded or shaved Italian cheese (Parmesan or Romano), to taste (optional) ($0.75)
  1. Make the Lemon-Parsley Vinaigrette by mixing the olive oil, white wine vinegar, lemon juice, parsley, and salt together in a jar with a lid. Mix together by shaking sealed jar until thoroughly combined and set aside.
  2. Slice celery ¼" thick
  3. Thinly slice cremini mushrooms
  4. Shake up the Lemon Parsley Vinaigrette again.
  5. Add to bowl with celery and mushrooms
  6. Toss and serve.
  7. You may top each serving with cheese if desired. It tastes good either way.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/lemony-celerly-salad/