Shaved Celery Salad with Rhubarb Vinaigrette

This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.

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  • 1/2 cup chopped fresh or thawed frozen rhubarb
  • 2 Tbs. white wine vinegar
  • 1 Tbs. honey
  • 2 tsp. Dijon mustard
  • 1/4 cup olive oil
  • 8 cups torn romaine lettuce leaves, plus several small leaves for garnish
  • 4 celery stalks
  • 2 medium carrots
  • 4 oz. crumbled blue cheese


1. Cook rhubarb in small saucepan of boiling water, 5 minutes. Drain, and transfer to blender. Add vinegar, honey, and mustard to blender, and blend until smooth. With motor running, blend in oil. Season vinaigrette with salt and pepper, if desired. 

2. Place romaine lettuce in large salad bowl. Shave celery and carrots into strips using vegetable peeler, and add to salad bowl. Toss vegetables with rhubarb vinaigrette, and top with crumbled blue cheese. Serve garnished with whole lettuce leaves.

Nutrition Information

  • Serving Size 1 cup
  • Calories 144
  • Carbohydrate Content 8 g
  • Cholesterol Content 11 mg
  • Fat Content 11 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 4 g
  • Sodium Content 226 mg
  • Sugar Content 4 g

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