Trio of Salads
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon celery salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons minced fresh chives
- 2 tablespoons minced fresh tarragon
- Carbohydrate 30 g(10%)
- Fat 1 g(1%)
- Fiber 8 g(30%)
- Protein 5 g(9%)
- Saturated Fat 0 g(1%)
- Sodium 255 mg(11%)
- Calories 134
Preparation Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets. Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.) Arrange salads on platter and serve.
Preparation Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets. Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.) Arrange salads on platter and serve.
