Recipe

Autumn Vegetable Salad

All the fresh vegetables of the season with a creamy yogurt dressing.

Details

Serves:

INGREDIENTS

Dressing

3 tbsp. plain lowfat yogurt
4 tsp. lemon juice
1 tbsp. prepared horseradish
1 tsp. honey
1 tsp. Dijon mustard
Freshly ground black pepper and kosher salt, to taste

Salad

1/2 c. green beans, trimmed and cut in half crosswise
1 c. shredded peeled celery root (8 ounces)
1/2 c. shredded fennel bulb (1 small bulb)
1-3/4 tbsp. chopped fresh chives
3/4 c. California raisins
1/3 pkg. (3 to 4 ounces) prepared salad mix containing iceberg and romaine lettuce
2/3 cup canned sliced beets, drained and chilled

PROCEDURE

To prepare dressing, combine ingredients in small bowl or jar with tight fitting lid and whisk together or shake until well mixed. Set aside.

Cook the green beans in boiling water for 4 minutes or until crisp-tender. Drain and rinse under cold water. Then, drain well. Combine with celery root, fennel, chopped chives and raisins in large bowl. Pour dressing over all, tossing to coat. Arrange greens and divide the beets evenly among 6 salad plates; top each serving with 1 cup green bean mixture.

Nutrition Information (per serving)

Calories 100(4% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 23g; Fiber 3g; Iron 1mg; Sodium 135mg; Calcium 50mg