Blood Oranges And Celery Root With Mustard Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dressings, Fruit, Green, Green plus | 6 | Servings | |
INGREDIENTS
| 1 | T | Raspberry vinegar |
| 1/8 | t | Salt |
| Freshly ground pepper | ||
| 2 | t | Dijon mustard |
| 2 | t | Honey |
| 1/3 | c | Extra virgin olive oil |
| Salad Ingredients | ||
| 3 | Blood oranges, oranges or | |
| grapefruit | ||
| 1 | Celery root, celeriac | |
| Mixed salad greens |
INSTRUCTIONS
In a small bowl, combine the vinegar, salt, and pepper to taste. Using a small whisk, stir until the salt dissolves. Add the mustard and honey and whisk to blend. Add the olive oil and whisk. To make salad: Peel the oranges, section and remove the membranes. Peel the celery root and shred. Mix shredded celery root with half the dressing. Mix remaining dressing with the lettuce. Arrange lettuce on plates, add orange sections, mound shredded celery root in center. NOTES : Use the regular oranges or grapefruit when blood oranges are not available. Recipe by: Williams-Sonoma Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.7mg
Potassium: 359.5mg
Carbohydrates: 22.8g
Fiber: 4.3g
Sugar: 7.6g
Protein: 2.1g