Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/3 c. fat-free lowfat sour cream
- 1 Tbsp. chopped shallot
- 1 Tbsp. chopped fresh or possibly
- 1 tsp dry tarragon
- 2 Tbsp. dijon mustard
- 2 Tbsp. white wine vinegar
- 2 Tbsp. water
- 1 x garlic clove, chopped
- 2 c. julienne-cut peeled celeriac, (celery root about 1 1/2 pounds)
- 6 c. coarsely minced romaine lettuce, (about 2 heads)
- 2 c. trimmed watercress, (about 2 bunches)
- 3 Tbsp. minced walnuts, toasted
Direcciones
- 1. Combine the first 7 ingredients in a bowl, and stir well with a whisk.
- Cover and chill.
- 2. Combine the celeriac and 2 Tbsp. dressing.
- 3. Combine the celeriac mix, lettuce, and watercress. Drizzle remaining dressing over salad; toss gently to coat. Spoon 1 c. salad onto each of 6 plates; sprinkle each serving with about 1 tsp. walnuts.
- Yield: 6servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 34 | 68% |
| Total Fat 3.95g | 5% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 76mg | 3% |
| Potassium 187mg | 5% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.08g | 1% |
| Protein 1.61g | 3% |
