We tossed this together based on our pantry: Wash and pat dry two celery stalks, and cut into 1 inch diagonal pieces. Wash and peel 2 medium carrots, then cut into ½ inch diagonal slices. Add about 2 Tbsp coarsely chopped parsley. Drizzle with a fruity white balsamic vinegar (we used about 1 Tbsp pomegranate quince white balsamic) and olive oil (about 2 tsp), sprinkle with salt and black pepper, toss, and serve. We made this as a crunchy side salad for spinach lasagna. (Mar. 2020)
Cooking Adventures 