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Celery Root Apple Tangerine Salad
A delicious recipe prepared by
jennsutherland
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Nutrition Facts
| Serving Size | 3/4 cup | ||
|---|---|---|---|
| Number of Servings | 2 | ||
| Amount Per Serving | |||
| Calories | 157 | ||
| Calories from Fat | 60 | ||
| % Daily Value* | |||
| Total Fat | 7.1 g | 11 % | |
| Saturated Fat | 1.0 g | 5 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0.5 g | ||
| Monounsaturated Fat | 5 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 380 mg | 16 % | |
| Potassium | 75 mg | 2 % | |
| Total Carbohydrate | 24 g | 8 % | |
| Dietary Fiber | 4 g | 17 % | |
| Sugars | 15 g | ||
| Other Carbs | 0 g | ||
| Protein | 1.7 g | 3 % | |
| Vitamin A | 25 % | ||
| Vitamin C | 7 % | ||
| Calcium | 0 % | ||
| Iron | 1 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % | ||
| Vitamin K | 19 % | ||
| Thiamin | 1 % | ||
| Riboflavin | 1 % | ||
| Niacin | 0 % | ||
| Vitamin B6 | 1 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 0 % | ||
| Phosphorus | 1 % | ||
| Iodine | 0 % | ||
| Magnesium | 1 % | ||
| Zinc | 0 % | ||
| Selenium | 0 % | ||
| Copper | 0 % | ||
| Manganese | 1 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Celery Root
- 1 serving of Apples, raw, with skin (1 medium (2-3/4" dia) (approx 3 per lb))
- 1 serving of Honey Tangerine
- 1 serving of Dijon Mustard
- 1 serving of Coarse Kosher Salt
- 1 serving of Oil, olive, salad or cooking (1 tablespoon)
Recipe Description
Celery Root Apple Slaw
Serves 2
1 large celery root
1 apple - tart/crisp variety
1 tangerine, juiced and seeds discarded
1 T olive oil
1 T stone ground mustard
salt & pepper to taste
garnish with cilantro
Make the vinaigrette - in a small bowl, combine the tangerine juice, olive oil, mustard and whisk to combine. Add salt & pepper to taste.
Clean the celery root by cutting off all the rough edges and tough ends. Use a mandoline with the thin-cutting blade and slice the celery root and apple into lovely moon-shaped slices. Stack the slices up into small piles and cut the pieces into thin matchsticks. Place the apple & celery root in a medium mixing bowl and toss with the vinaigrette. Taste, and adjust seasoning. Let slaw marinate in the fridge for a half hour before serving.
Latest Eaters
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kadence4 ate this food Tuesday, February 14
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Leiffi ate this food Wednesday, February 8
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rachelhillen23 ate this food Wednesday, January 25
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hungbab4 ate this food Thursday, September 29, 2011
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jwadley101 ate this food Sunday, September 25, 2011
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