Celery Olive Med Salad (Print Version)
# Ingredients:
01 -
4 cups thinly cut celery
02 -
1 cup drained olives, chopped or sliced (pimentos left in)
03 -
1/3 cup finely diced black olives
04 -
2 packed cups chopped baby arugula
05 -
1/2 packed cup chopped flat parsley
06 -
1 tablespoon stripped thyme leaves
07 -
2 teaspoons Italian herb mix (Greek works too)
08 -
1/2 cup diced dried apricots
09 -
1/2 cup chopped date pieces
10 -
1 teaspoon rough ground black pepper
11 -
1/3 cup good quality olive oil
12 -
1 big lemon, zested and squeezed
# Instructions:
01 -
Throw the celery, both kinds of olives, arugula, parsley, thyme, herb mix, dried fruits, and pepper into a big bowl. Give it all a good stir until mixed.
02 -
Grab a small bowl and mix your olive oil with the lemon juice and zest until they're well combined.
03 -
Pour your lemony oil mix over all the veggies. Stir everything up nicely. Stick it in the fridge for at least an hour so all the flavors can get friendly with each other.
# Notes:
01 -
The salad tastes way better if you let it hang out in the fridge for a while before eating.