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Name: Lentil and Celery Root Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c blue cheese Crumbled; 1 1/2 ts Garlic minced; large pinch ground; 3 tb White wine vinegar; 1 ts fresh rosemary Minced; 6 tb olive oil; 1 c French green lentils; 1 1-pound celery root (up to 1.25-pounds)

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INGREDIENTS

1/2 c blue cheese ; Crumbled
1 1/2 ts Garlic ; minced
large pinch ground
3 tb White wine vinegar
1 ts fresh rosemary ; Minced
6 tb olive oil
1 c French green lentils
1 1-pound celery root ; (up to 1.25-pounds)

INSTRUCTIONS

Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4 inch cubes to yield 1 1/2 cups. Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool. Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl. Season with salt and pepper; add cheese. Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.) From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 4

Calories: 354
Calories from Fat: 98 (28%)

Amt Per Serving		% DV

	Total Fat 10.9g	14 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.1g
Cholesterol 12.7mg		4 %
Sodium 351.5mg		12 %
Potassium 918.8mg		24 %
Total Carbohydrate 44.6g		13 %
	Dietary Fiber 19.1g	77 %
	Sugars, other 25.5g
Protein 19.8g		28 %
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.

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Calories per serving: 354

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