| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads, Fruits |
4 |
Servings |
INGREDIENTS
|
|
-Don Fifield xkgr41a |
| 2 |
tb |
Apple-cider vinegar |
| 2 |
ts |
Coarse mustard |
| 2 |
ts |
Honey |
| 1 |
|
Shallot; chopped |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Canola oil |
| 1 |
|
Celeriac root |
| 2 |
tb |
Lemon juice |
| 2 |
|
Green apples; shredded |
| 1/3 |
c |
Nonfat yogurt |
| 1/4 |
c |
Red onions; diced |
| 2 |
c |
Spinach; shredded |
| 1 |
c |
Radish; sliced |
INSTRUCTIONS
Place the vinegar, mustard, honey, shallots, and pepper in a blender
container. Process on high speed until well mixed. With the blender
running, slowly pour in the oil to form an emulsion.
Trim and wash the celeriac. Cut into a fine julienne and place in a lg
bowl. Add the lemon juice and combine well to keep the celeriac from
discoloring. Mix in the apples, yogurt, onions, and dressing.
Serve on a bed of spinach with the radishes.
The Healing Foods Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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