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This easy salad is zippy, crunchy, light, and fresh—an antidote to an overindulgent Thanksgiving. And it happens to pair especially well with a leftover turkey-and- cranberry-sauce sandwich. We love the depth that the wine-soaked raisins add, but you could also omit the wine and instead use raisins straight out of the box.
How to Make It
Place raisins and wine in a small microwavable bowl. Microwave at high until mixture boils vigorously, about 1 minute. Let stand 10 minutes or until most of liquid is absorbed.
Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Stir in sliced celery; let stand 10 minutes. Add raisin mixture (including any wine that hasn’t been absorbed), parsley, and celery leaves; stir well. Divide mixture among 4 plates. Top with cheese.