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Name: Trio of Salads
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: fresh chives Minced; 2 Shallots quartered; 3 c carrots Coarsely grated; 1/4 c Red wine vinegar; 3 cn beets Julienne; 3 tb Dijon mustard; 1 lb Celery root peeled, grated; 3/4 c olive oil; fresh parsley Minced; 1 clove Garlic halved; 1 pn Sugar

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INGREDIENTS

fresh chives ; Minced
2 Shallots ; quartered
3 c carrots ; Coarsely grated
DIJON MUSTARD VINAIGRETTE
1/4 c Red wine vinegar
3 cn beets ; Julienne
3 tb Dijon mustard
1 lb Celery root ; peeled, grated
3/4 c olive oil
fresh parsley ; Minced
SALAD
1 clove Garlic ; halved
1 pn Sugar

Servings

INSTRUCTIONS

For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes. Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve. For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups. 6 Servings Bon App?tit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 921mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade on Apr 13, 1998

NOTES

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Trio of Salads

fresh chives Minced
2 Shallots quartered
3 c carrots Coarsely grated
 DIJON MUSTARD VINAIGRETTE
1/4 c Red wine vinegar
3 cn beets Julienne
3 tb Dijon mustard
1 lb Celery root peeled, grated
3/4 c olive oil
 fresh parsley Minced
 SALAD
1 clove Garlic halved
1 pn Sugar

For Salad: In large bowl, toss celery root with enough vinaigrette to  season to taste. Refrigerate 30 minutes.    Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt  and pepper to season to taste. Arrange salads on platter. Sprinkle with  parsley and chives and serve.    For Vinaigrette: Blend all ingredients in blender or processor until  smooth. Season to taste with salt and pepper. (Can be prepared 3 days  ahead. Cover and refrigerate.) Makes about 1 1/3 cups.          6    Servings    Bon App?tit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris    Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein;  30g Carbohydrate; 0mg Cholesterol; 921mg Sodium    NOTES : Epicurious  Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998

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Nutrition

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Serving Size: 1 Serving (1260g)
Recipe Makes: 1

Calories: 874
Calories from Fat: 418 (48%)

Amt Per Serving		% DV

	Total Fat 46.4g	62 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 32.3g
	Polyunsanturated Fat 6.2g
Cholesterol 0mg		0 %
Sodium 1720.9mg		59 %
Potassium 2839.2mg		75 %
Total Carbohydrate 104.7g		31 %
	Dietary Fiber 20.7g	83 %
	Sugars, other 84g
Protein 15.8g		23 %
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: 874

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