| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Veg04 |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Fat-free sour cream |
| 1 |
tb |
Minced shallot |
| 1 |
tb |
Minced fresh or |
| 1 |
ts |
Dried tarragon |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Water |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Julienne-cut peeled celeriac; (celery root; about |
|
|
; 1 1/2 pounds) |
| 6 |
c |
Coarsely chopped romaine lettuce; (about 2 heads) |
| 2 |
c |
Trimmed watercress; (about 2 bunches) |
| 3 |
tb |
Chopped walnuts; toasted |
INSTRUCTIONS
1. Combine the first 7 ingredients in a bowl, and stir well with a
whisk. Cover and chill.
2. Combine the celeriac and 2 tablespoons dressing.
3. Combine the celeriac mixture, lettuce, and watercress. Drizzle
remaining dressing over salad; toss gently to coat. Spoon 1 cup salad
onto each of 6 plates; sprinkle each serving with about 1 teaspoon
walnuts. Yield: 6 servings.
CALORIES 73 (35% from fat); FAT 2.8g (sat O.2g mono 0.6g poly l.6g);
PROTEIN 3.9g; CARB 8.5g; FIBER 2.2g; CHOL Omg; IRON 1.2mg; SODIUM
220mg; CALC 63mg
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.
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