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Autumn Vegetable Salad

Yields6 Servings

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
1

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

2

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

6 servings

Serving size

1

Amount per serving
Calories100
% Daily Value *
Sodium 100mg5%
Total Carbohydrate 23g9%

Dietary Fiber 3g11%
Total Sugars 18g
Protein 2g
Calcium 54mg5%
Iron 2mg12%
Potassium 321mg7%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.