Celery Root Salad
Per ServingCelery Root Salad |
||
|---|---|---|
| Makes: 5 | ||
| Serving Size: 2/3 cup | ||
| Calories | 80 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Carbohydrate | 12 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 315 | mg |
| Potassium | 355 | mg |
| Protein | 2 | g |
| Phosphorus | 105 | mg |
| Choices: Vegetable 2, Fat 0.5 | ||
- Makes: 5
- Serving Size: 2/3 cup
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
Ingredients
| 2 | cups | peeled and shredded celeriac (celery root), using a food processor or box shredder |
| 1 | cup | shredded fennel bulb |
| 1 | large | carrot, peeled and shredded |
| 1 | Tbsp. | fresh lemon juice |
| 1/4 | cup | nonfat sour cream |
| 2 | Tbsp. | nonfat mayonnaise |
| 1 | Tbsp. | coarse Dijon mustard |
| 1 | Tbsp. | olive oil |
| 1/4 | tsp. | kosher salt |
| 1/8 | tsp. | ground fresh black pepper |
| 1/8-1/4 | tsp. | cayenne pepper |
| 1/4 | cup | chopped scallions |
| 2 | Tbsp. | minced fresh parsley |
Directions
- In a serving bowl, combine the celeriac, fennel, carrot, and lemon juice. Toss well.
- In a small bowl, whisk the sour cream, mayonnaise, mustard, oil, salt, pepper, and cayenne pepper.
- Add the sour cream mixture to the celeriac mixture and toss. Fold in the scallions and parsley. Cover and refrigerate for 30 minutes before serving.
