Name: Autumn Vegetable Salad
Yield: 6
Ingredients: 3 tbsp plain low-fat 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; ½ cup green beans, trimmed and cut in half crosswise; 1 cup shredded peeled celery root (8 ounces); ½ cup shredded fennel bulb (1 small bulb); 1 ¾ tbsp chopped fresh chives; ¾ cup California raisins; ⅓ Package (3 to 4 ounces) prepared salad mix containing iceberg and romaine lettuce; ⅔ cup canned sliced beets, drained and chilled

Ingredients

Dressing

3 tbsp plain low-fat 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

½ cup green beans, trimmed and cut in half crosswise

1 cup shredded peeled celery root (8 ounces)

½ cup shredded fennel bulb (1 small bulb)

1 ¾ tbsp chopped fresh chives

¾ cup California raisins

⅓ Package (3 to 4 ounces) prepared salad mix containing iceberg and romaine lettuce

⅔ cup canned sliced beets, drained and chilled

Procedure

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

Cook green beans in boiling water for 4 minutes or until crisp-tender; drain and rinse under cold water, and 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.