Serves 8 Prep time: 15 minutes
Salad
- 1 bunch celery, chopped
- 1 apple, diced
- 1 cucumber, chopped
- 1 bunch fresh parsley, minced
- 1 container broccoli sprouts
- 5 dates, chopped
- Halved pecans
Dressing
- 2 cups fresh grated Parmesan cheese
- 2 bunches dill, chopped
- 2 lemons, juiced
- 1 cup Greek yoghurt
- 1/8 cup olive oil
- 1 tbsp. garlic powder
- Add all of the salad ingredients to a large bowl and set aside.
- In a medium-sized bowl, combine the dressing ingredients and mix well.
- Pour the dressing onto the salad and toss until covered.
- Plate the dressing-covered salad and top with a generous amount of pecans.
*If pomegranate is in season, use pomegranate arils instead of apple.
Stephanie Stolba 