Mediterranean Celery Salad with Olives

Ingredients

For the Salad:

• 4 cups celery with leaves sliced (about 2/3 of a big bunch)
• 2 cups packed baby arugula, roughly chopped
• 1/2 cup packed flat parsely, chopped
• 1 Tablespoon fresh thyme leaves
• 1 cup green olives with pimentos drained and chopped
• 1 4.25 ounce can chopped black olives
• 1/2 cup dried apricots chopped
• 1/2 cup dates chopped

For the Dressing:

• 1/3 cup extra virgin olive oil
• 1 large lemon zested and juiced
• 2 teaspoons Italian seasoning can substitute Greek seasoning
• 1/2 Tablespoon fresh tarragon chopped
• 1 teaspoon coarse ground black pepper

Instructions

1. Prepare the dressing: Whisk together olive oil, lemon juice and zest, Italian seasoning, pepper and fresh tarragon. Set aside.
2. Place arugula, parsley, thyme, and celery in a large salad bowl.
3. Top with olives, apricots, and dates.
4. Whisk the dressing once more and pour it over the top of the dressing, tossing until it's coated well.
5. Place the salad in the fridge for one hour before serving.