Steal this for your weekend barbecue.

26 May

With Memorial Day right around the corner, it’s time to think summer food! And this tasty little salad is a nice addition to any summer barbecue.

The base of the salad is celery, which has been linked to controlling high blood pressure. Not only does celery contain potassium, but it also contains phthalide (3nb). Phthalide is a compound that reduces the production of stress hormones, thus relaxing blood vessels and allowing blood to flow easier. One study showed that consuming 4 stalks of celery a day for a week could return high blood pressure (160/100) to a normal range (ending reading was 118/82)!

Last December, before I went vegan, I tried to eat 4 stalks of celery every day. I’ll admit, it’s not easy. I love celery but I need to dip it in something and, after a while, it starts to get boring. Although I didn’t see the drastic results shown in the study mentioned above, I do think it was helping. And this salad is a good way to enjoy celery!

This originated as a magazine recipe, but I’ve veganized it and made it my own. If you aren’t vegan, feel free to use regular mayo in the dressing.



makes 8 servings (1/2 cup each)

2-1/4 cups sliced celery
1 cup frozen green peas, thawed
1 cup dried cherries or cranberries
1/2 cup minced fresh parsley
1/4 cup chopped pecans, toasted
2 tablespoons red onion, minced
1/2 cup Vegenaise
1 tablespoon fresh orange juice
2 teaspoons fresh lemon zest
1/4 teaspoon salt substitute
1/4 teaspoon freshly-ground black pepper

In a large bowl, toss together celery, peas, dried fruit, parsley, pecans and onion. In a small bowl, whisk together Vegenaise, orange juice, lemon zest, salt substitute and pepper. Drizzle over salad and toss to coat. Taste and adjust seasonings. Add more Vegenaise if needed. Chill before serving. Enjoy!

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2 Responses to “Steal this for your weekend barbecue.”

  1. May 27, 2010 at 12:47 am #

    This is really nutritious and tasty… Thanks for sharing with us…organic baby food supplies

  2. Tamie Spears May 27, 2010 at 6:59 am #

    You're welcome! I'm posting more Memorial Day salads this week, so stay tuned!

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