| 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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