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Radish, Celery & Snap Pea Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings, about 3/4 cup each
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.

Make Ahead Tip: Prepare through Step 1 and hold for up to 4 hours.
For Dressing:
1/4 cup  white-wine vinegar
3 tablespoons  extra-virgin olive oil
1 tablespoon  sugar
2 teaspoons  whole-grain mustard
3/4 teaspoon  salt
For Salad:
1 bunch  radishes, trimmed, halved and thinly sliced
1 cup  snap peas, trimmed and thinly sliced
1 cup  thinly sliced celery
1 cup  celery leaves (from about 1 large bunch) (see Note)
1 cup   flat-leaf parsley leaves, coarsely chopped
3/4 cup  shredded Pecorino romano cheese
12 leaves  boston lettuce

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.
Radish, Celery & Snap Pea Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Nutrition Facts per Serving
Yield:   6 servings, about 3/4 cup each
Calories: 139
Fat. Total: 10g
Protein: 5g
Carbohydrates, Total: 6g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 12mg
Sodium: 496mg
% Cal. from Fat: 65%
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