Celery Root Salad

Name: Celery Root Salad
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons whole-grain mustard; 2 tablespoons champagne vinegar or white wine vinegar; About 1/4 teaspoon salt; 1 1/2 pounds celery root; 1/2 cup Italian parsley sprigs, rinsed and long stems trimmed; Pepper

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Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons whole-grain mustard ⓘ
2 tablespoons champagne vinegar or white wine vinegar ⓘ
About 1/4 teaspoon salt
1 1/2 pounds celery root
1/2 cup Italian parsley sprigs, rinsed and long stems trimmed
Pepper ⓘ

Instructions

In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.
In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.

Nutrition & Diet Analysis (per serving)

228 kcal 11% DV

Protein Fat Carbs

Macronutrients

Protein 0.4g 1% DV

Total Fat 25.1g 32% DV

Carbs 1.3g

Fiber 0.9g 3% DV

Sugar 0.5g 1% DV

Electrolytes

Sodium 9693.3mg 100% DV

Potassium 66.3mg 1% DV

Vitamins & Minerals

Vitamin A 4.3mcg

Vitamin C 20.7mg 23% DV

Calcium 9.8mg 1% DV

Iron 0.3mg 2% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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