Trio of Salads
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 3 tablespoons dijon mustard
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- pinch of sugar
- minced fresh chives
- minced fresh parsley
- 1 garlic clove, halved
- Carbohydrate 25 g(8%)
- Fat 28 g(43%)
- Fiber 5 g(21%)
- Protein 3 g(7%)
- Saturated Fat 4 g(19%)
- Sodium 369 mg(15%)
- Calories 351
PreparationFor 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.
PreparationFor 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.
