Mediterranean Celery Olive Salad
This Mediterranean celery olive salad is so very different. Crunchy. Salty, And, then you bite into a spark of sweet.
4 cups celery, sliced
1 cup olives, sliced/chopped (pimentos included), drain juice
1/3 cup black olives, minced into a fine mixture (I bought them in the can like this.)
2 packed cups baby arugula, roughly chopped
½ packed cup flat parsley, chopped
1 Tbl. fresh thyme leaves
2 tsp. Italian seasoning (can substitute Greek)
½ cup dried apricots, chopped
½ cup dates, chopped
1 tsp. coarse ground pepper
1/3 cup extra virgin olive oil
1 lemon, large juice and zest
Combine in a large mixing bowl all of the ingredients except the olive oil and lemon juice zest.
Toss and blend well all these ingredients.
In a small bowl, combine the olive oil, lemon juice and zest and whisk together well.
Drizzle on the celery mixture.
Toss and blend well.
Refrigerate at least an hour before serving.