Oat and Celery Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 6
  • 1 cup uncooked steel cut oats
  • 1 pomegranate, seeded (divided)
  • 1 clove garlic
  • ½ teaspoon salt
  • 6 tablespoons olive oil
  • 6 stalks celery, chopped
  • ¾ cup toasted walnuts, coarsely chopped
  • large handful parsley, chopped
  1. Bring 3 cups water to a boil. Add oats and cook until al dente, about 10 minutes. Remove from heat and cool. (This step can be done ahead.)
  2. Seed pomegranate. Place half the seeds in the blender. Add oil. Blend a few seconds. Strain to remove seed parts. Mash garlic with salt. Whisk into oil mixture.
  3. Combine remaining pomegranate seeds with cooled oatmeal, celery, walnuts, and parsley. Dress with oil mixture right before serving.
Recipe by at http://cookingwithveggies.com/2011/11/28/oatmeal-not-just-for-breakfast/