Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 2002

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients except the celeriac in a large bowl, stirring with a whisk. Add celeriac; toss well to coat. Cover and chill 2 hours.

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Nutrition Facts

138 calories; calories from fat 14%; fat 2.2g; saturated fat 0.4g; mono fat 1.1g; poly fat 0.4g; protein 3.9g; carbohydrates 32.3g; fiber 3.6g; cholesterol 2mg; iron 1.4mg; sodium 486mg; calcium 101mg.
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