Name: Celery Salad

Ingredients:

• 1 cup sliced celery
• ½ cup dried sweet cranberries (I used craisins)
• ½ cup frozen green peas, thawed
• 3 tablespoons chopped fresh parsley
• 3 tablespoons plain low-fat yogurt
• 2 tablespoon chopped walnuts, toasted
• 1½ teaspoons fresh lemon juice
• Shredded lettuce
• Optional: shredded coconut

Instructions:

• Combine all ingredients and chill.
• Serve on shredded lettuce.
• Optionally, cover with shredded coconut.

Comments: If you prefer, substitute dried sweet cherries and pecans for the dried cranberries and walnuts.
2010 - Served on 10/12/10 and a double recipe on 12/23/10.
1/12/2013 - Included extra celery, cranberries and walnuts to fill two bowls
3/20/2013- Updated quantities in recipe
10/26/2019- I doubled the lemon juice, included coconut, and omitted the parsley. It was fine.
1/25/2020- I used 3 stalks of celery and pecans in place of walnuts. Half a lemon gave me a tablespoon of lemon juice. One leaf of shredded Romaine lettuce was a little too little.
5/3/2022- I made the recipe for three people, using 5 stalks of celery and the other ingredients proportionally increased. I forgot to thaw the peas, but I started preparing the salad at 2:45 and put it in the refrigerator at 3:12. By the time we served dinner, about 6:30, the peas were fine.
11/28/2022- I followed the recipe but substituted a teaspoon of lime juice for the lemon juice and skipped the parsley. Three stalks of celery filled the cup.

Source: The on-line recipe had disappeared.

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