Try this Celery Root Salad recipe, or contribute your own.
Suggest a better descriptionFinely julienne the celery root by hand or with a mandoline or similar cutter and set aside in a bowl. In a separate bowl mix together the mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth. Stir in celery root to evenly coat and season to taste with salt and pepper. To serve: Place greens attractively on chilled plates. Mound salad on top and sprinkle sieved hard boiled egg and chives over top. Yield: 6 cups or 6 to 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9630 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:09:47 -0400 From: billspa@icanect.net (Bill Spalding)
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 9 | ||
Calories from Fat: 3 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 74.5mg | 3 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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