| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | April 1995 | 1 | Servings |
INGREDIENTS
| 3 | T | Prepared white horseradish |
| 2 | T | Plus 1 teaspoon balsamic |
| vinegar | ||
| 2 1/4 | t | Dijon Mustard |
| 6 | T | Olive oil |
| 4 | c | Finely shredded red cabbage |
| 6 | oz | Thinly sliced roast beef |
| cut crosswise into | ||
| strips | ||
| 1 | c | Coarsely grated peeled |
| celery root celeriac | ||
| 1/2 | c | Thinly sliced red onion |
| 1/2 | c | Crumbled Roquefort cheese |
| Chopped fresh parsley |
INSTRUCTIONS
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and saute just until wilted, about 3 minutes. Transfer to large bowl; cool completely. Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley. 2 main-course Servings. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 724 Calories (kcal); 81g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2422
Calories From Fat: 1913
Total Fat: 215.2g
Cholesterol: 213.2mg
Sodium: 2637.7mg
Potassium: 786mg
Carbohydrates: 32.4g
Fiber: 3.5g
Sugar: 11.1g
Protein: 92.6g