Autumn Vegetable Salad

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.

Nutrition Facts

Serving Size 1

Servings 6

Amount Per Serving
Calories 100Calories from Fat 4

% Daily Value *
Sodium 100mg5%
Potassium 321mg10%
Total Carbohydrate 23g8%
Dietary Fiber 3g12%
Sugars 18g
Protein 2g4%

Calcium 54%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Autumn Vegetable Salad