Try this Blood Oranges and Celery Root with Mustard Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine the vinegar, salt, and pepper to taste. Using a small whisk, stir until the salt dissolves. Add the mustard and honey and whisk to blend. Add the olive oil and whisk. To make salad: Peel the oranges, section and remove the membranes. Peel the celery root and shred. Mix shredded celery root with half the dressing. Mix remaining dressing with the lettuce. Arrange lettuce on plates, add orange sections, mound shredded celery root in center. NOTES : Use the regular oranges or grapefruit when blood oranges are not available. Recipe by: Williams-Sonoma Posted to recipelu-digest by "Susan Mori"
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 | ||
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Calories: 160 | ||
Calories from Fat: 105 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 94.4mg | 3 % | |
Potassium 294.6mg | 8 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.4g | ||
Protein 1.6g | 2 % | |
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: 160
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