from Cooking Light
5 cups thinly sliced celery (about 1 lb)
3/4 C finely diced Parmigiano-Reggiano cheese
2/3 C coarsely chopped walnuts, toasted
1 1/2 T extra-virgin olive oil
1 1/2 T fresh lemon juice
1 t freshly ground black pepper
1/2 t kosher salt
1. Combine all ingredients in a large bowl; toss well.
Yield: 8 servings.
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