Rating: 5 stars
1 Ratings
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Pommery lemon mustard could be used in place of Dijon in this zesty salad dressing.

Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

Gallery

Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a bowl, and stir well with a whisk. Cover and chill.

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  • Combine the celeriac and 2 tablespoons dressing.

  • 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.

Nutrition Facts

73 calories; calories from fat 35%; fat 2.8g; saturated fat 0.2g; mono fat 0.6g; poly fat 1.6g; protein 3.9g; carbohydrates 8.5g; fiber 2.2g; cholesterol 0mg; iron 1.2mg; sodium 220mg; calcium 63mg.
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