Best 8 Celery Citrus Salad With Balsamic And Feta Recipes

Dive into the vibrant flavors of a refreshing and tangy Celery Citrus Salad adorned with balsamic vinegar and feta cheese. This delightful dish bursts with a symphony of textures and tastes as crisp celery, juicy citrus segments, aromatic herbs, and creamy feta harmoniously blend together. The zesty dressing, crafted with balsamic vinegar's sweet and tangy notes, perfectly complements the natural flavors of the salad, creating a harmonious balance of flavors that will tantalize your taste buds.

Here are our top 8 tried and tested recipes!

CELERY CITRUS SALAD WITH BALSAMIC AND FETA

CELERY CITRUS SALAD WITH BALSAMIC AND FETA image

Categories Salad No-Cook Vegetarian Quick & Easy Lettuce

Yield 4 People

Number Of Ingredients 6

Ingredients

5 tangerines
1 oz (1/4 cup) feta cheese crumbles
2 Tbsp balsamic vinegar
4 cups (1/4 lb) mixed salad greens
1 cup roughly chopped celery leaves
3 cups sliced celery

Steps:

Squeeze juice from one tangerine into a large bowl. Add feta cheese and vinegar and mix with a fork, mashing the cheese to make a dressing. Peel remaining tangerines and separate into segments. Transfer to bowl with dressing. Add salad greens, celer leaves and celery and toss well.

CITRUS, CELERY, AND SHAVED FENNEL SALAD

Citrus, Celery, and Shaved Fennel Salad image

Categories Salad Citrus Mustard Vegetable No-Cook Vegetarian Quick & Easy Low/No Sugar Grapefruit Orange Fennel Fall Winter Vegan Raw Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon cider vinegar
1/2 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 navel oranges
2 grapefruit (preferably pink)
2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded
3 celery ribs, cut diagonally into 1/8-inch-thick slices
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

CITRUS-BASIL VINAIGRETTE

Citrus-Basil Vinaigrette image

This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.

Provided by Karen R.

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
¼ lemon, zested
½ teaspoon salt
1 tablespoon honey
⅛ cup chopped fresh basil
1 teaspoon white wine vinegar

Steps:

In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 5.6 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 291.5 mg, Sugar 5.1 g

CELERY SALAD WITH FETA

Celery Salad With Feta image

Make and share this Celery Salad With Feta recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 large celery ribs, cut into 1/2-inch slices
1/4 cup red onion, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 -2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4-1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/3 cup crumbled feta cheese (goat's milk feta is best)
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley, chopped

Steps:

In a large bowl, place the celery and red onion.
In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
Pour dressing mixture over celery and onion.
Sprinkle with chopped mint and parsley.
Toss to combine well.
Chill for about 1 hour before serving.

Nutrition Facts : Calories 119.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 377.7, Carbohydrate 6.1, Fiber 2, Sugar 3.5, Protein 2.8

CELERY SALAD WITH FETA AND MINT

Celery Salad with Feta and Mint image

Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 large celery stalks, cut into 1/2-inch slices
1/4 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon zest
2 tablespoons lemon juice
Coarse salt and ground pepper
1/3 cup crumbled feta
3 tablespoons thinly sliced fresh mint leaves

Steps:

In a large bowl, combine celery and red onion. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper and sprinkle with feta and mint.

Nutrition Facts : Calories 102 g, Fat 9 g, Fiber 1 g, Protein 2 g

GRAPE & CITRUS GREEN SALAD WITH FETA

Grape & Citrus Green Salad with Feta image

Grapes and feta cheese give this lush green salad Mediterranean appeal. Add some citrus in the form of sectioned oranges, and it's a party on a plate.

Provided by My Food and Family

Categories Home

Time 10m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 6

Ingredients

2 pkg. (10 oz. each) torn mixed salad greens
1 cup orange sections
1 cup halved red grapes
1 pkg. (8 oz.) feta cheese, crumbled
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup sliced almonds

Steps:

Cover large plate with salad greens.
Top with remaining ingredients.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

TOMATO, BASIL, AND FETA SALAD

Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Marinated Celery Salad With Chickpeas and Parmesan image

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.

Provided by Julia Moskin

Categories salads and dressings, main course

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons sherry vinegar, more as needed
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup or honey
Salt and ground black pepper
2 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil, more as needed
4 cups cooked or canned chickpeas
4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
1 to 2 cups loosely packed celery leaves, coarsely chopped
1 pint small tomatoes, halved
1/4 cup loosely packed basil leaves, rolled and julienned
2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

Steps:

In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use fresh and high-quality ingredients: The freshness of the ingredients will greatly impact the taste of the salad. Choose crisp celery, juicy oranges, and tangy lemons.
Slice the celery thinly: This will help the celery absorb the flavors of the dressing and make it easier to eat.
Segment the oranges and lemons: This is the best way to remove the pith and seeds from the fruit. You can use a sharp knife or a grapefruit spoon to do this.
Make the dressing in advance: This will allow the flavors to meld together and develop. You can make the dressing up to 24 hours in advance.
Toss the salad gently: This will prevent the celery and citrus from becoming bruised.
Serve the salad immediately: This is when the salad is at its best. However, you can store the salad in the refrigerator for up to 24 hours.

Conclusion:

This celery citrus salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet, sour, and savory flavors is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad, give this one a try!