This creamy salad highlights celeriac (celery root), a knobby, brown root whose crisp flesh tastes like a cross between celery and parsley. To keep it from browning, peel and grate just before adding to the dressing.
Recipe by Cooking Light January 1997
Recipe Summary test
95 calories; calories from fat 23%; fat 2.4g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.3g; protein 3.4g; carbohydrates 17.2g; fiber 1.8g; cholesterol 6mg; iron 1.2mg; sodium 295mg; calcium 97mg.