What's This?
Serving size 6
Prep Time
Total Time


¼ cup white wine vinegar3 Tbsp extra virgin olive oil1 Tbsp sugar2 tsp whole-grain mustard¾ tsp salt1 1 bunch radishes, trimmed, halved and thinly sliced1 cup snap peas, trimmed and thinly sliced1 cup thinly sliced celery1 cup celery leaves (from about 1 large bunch) (see note)¾ cup shredded pecorino romano cheese12 12 leaves Boston lettuce


1. 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.

2. Divide lettuce leaves among 6 salad plates; top with the salad.


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.

To Make Ahead: Prepare through Step 1 and hold for up to 4 hours.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 139
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Sodium 496mg 21%
  • Fiber 2gm 8%
  • Protein 5gm
  • Cholesterol 12mg 4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Side Dish, Dinner, Gluten Free, Healthy, Low Carb, Low Cholesterol, Vegetarian, Cheese, Vegetable, American, Easy, Quick, 30 Minute, No-Cook, Picnic, Birthday, Entertaining, Easter, Summer, Spring, Father's Day, Mother's Day

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