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Celery root antipasto salad.

Rosemary H. Milburn, Wickenburg, Arizona

3/4 pound celery root, rinsed

1 3/4 cups broccoli flowerets

1 tablespoon distilled white vinegar

Butter lettuce leaves

1 cup cherry tomatoes

1 jar (7 1/2 oz.) baby corn, drained

1 jar (6 oz.) marinated artichoke hearts, drained

Blue cheese dip (recipe follows)

Peel celery root and cut into 1/2- by 3-inch sticks; set aside. In a 2- to 3-quart pan, bring 1 1/2 inches water to a boil over high heat.

Add broccoli to boiling water and cook, covered, until tender-crisp to bite, about 1 minute. Lift from water with a slotted spoon; immerse in ice water until cool. Add celery root and vinegar to pan; simmer, covered, until root is tender-crisp to bite, about 10 minutes. Drain and let cool; drain broccoli.

Line a platter with lettuce; arrange celery root, broccoli, tomatoes, corn, and artichoke hearts separately on leaves. Accompany with dip. Serves 6.

Per serving: 113 cal. (40 percent from fat); 6.4 g protein; 5 g fat (1.7 g sat.); 13 g carbo.; 332 mg sodium; 7.3 mg chol.

Blue cheese dip. Mix 3/4 cup unflavored low-fat yogurt, 2 teaspoons red wine vinegar, 1/2 teaspoon minced garlic, 1/2 teaspoon dill weed, and 1/3 cup crumbled blue cheese. Spoon into bowl and sprinkle with more dill weed.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Milburn, Rosemary H.
Article Type:Column
Date:Mar 1, 1993
Previous Article:Hungarian eggs on toast.
Next Article:Stir-fried pork and asparagus.

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