Mediterranean Celery Olive Salad (Print Version)
# Ingredients:
01 -
4 cups celery, sliced
02 -
1 cup olives, sliced or chopped, drained (with pimentos included)
03 -
1/3 cup black olives, minced into a fine mixture
04 -
2 packed cups baby arugula, roughly chopped
05 -
1/2 packed cup flat parsley, chopped
06 -
1 tablespoon fresh thyme leaves
07 -
2 teaspoons Italian seasoning (substitute Greek if preferred)
08 -
1/2 cup dried apricots, chopped
09 -
1/2 cup dates, chopped
10 -
1 teaspoon coarse ground black pepper
11 -
1/3 cup extra virgin olive oil
12 -
1 large lemon, juiced and zested
# Instructions:
01 -
In a large mixing bowl, combine the celery, olives, baby arugula, parsley, thyme, Italian seasoning, apricots, dates, and black pepper. Toss and blend well.
02 -
In a small bowl, whisk together the olive oil, lemon juice, and lemon zest.
03 -
Drizzle the lemon and olive oil dressing over the celery mixture. Toss to blend thoroughly. Refrigerate for at least one hour before serving to allow flavors to meld.
# Notes:
01 -
For the best flavor, allow the salad to rest in the refrigerator to let the ingredients absorb the dressing.