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Woodward Celery Salad featuring celery, dates, feta cheese, and nuts in a bowl

Woodward Celery Salad

A crisp and refreshing salad featuring thinly sliced celery, bright vinaigrette, and optional nuts and cheese for added texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups sliced celery Thinly sliced on the bias for best texture
  • 1/4 cup toasted nuts Almonds, walnuts, or pistachios work well
  • 1/4 cup crumbled cheese Feta or goat cheese optional for creaminess
Dressing
  • 1/4 cup extra virgin olive oil For a balanced vinaigrette
  • 2 tablespoons lemon juice or white wine vinegar To keep the dressing bright and tangy
  • 1 teaspoon Dijon mustard For flavor and emulsification
  • 1 teaspoon honey To balance acidity
  • 1 pinch salt and pepper To taste

Method
 

Preparation
  1. In a jar, combine olive oil, lemon juice (or vinegar), Dijon mustard, honey, salt, and pepper. Shake until well mixed.
  2. Slice the celery thinly on the bias. If using tired celery, soak slices in ice water for 10 minutes, then dry.
  3. In a large bowl, toss the sliced celery with toasted nuts and crumbled cheese, if using.
  4. Drizzle the dressing over the salad just before serving and toss to combine.

Notes

Store leftovers in an airtight container and keep dressing separate if prepping in advance. It tastes best when freshly dressed.