Celery Root-Watercress Salad With Creamy Dijon Dressing

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* Exported from MasterCook *

 

Celery Root-Watercress Salad With Creamy Dijon Dressing

 

Recipe By : Cooking Light, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup fat-free sour cream

1 tablespoon minced shallot

1 tablespoon minced fresh or

1 teaspoon dried tarragon

2 tablespoons dijon mustard

2 tablespoons white wine vinegar

2 tablespoons water

1 garlic clove -- minced

2 cups julienne-cut peeled celeriac -- (celery root; about

-- 1 1/2 pounds)

6 cups coarsely chopped romaine lettuce -- (about 2 heads)

2 cups trimmed watercress -- (about 2 bunches)

3 tablespoons chopped walnuts -- toasted

 

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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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