Carrot Salad with Honey-Lemon Dressing | Eating Well:
"INGREDIENTS
2 tablespoons walnut oil or canola oil
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
1/4 cup chopped walnuts, toasted
PREPARATION
- Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
TIPS & NOTES
- Ingredient Note: Look for celery root (or celeriac) in the refrigerated produce section near other root vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.
NUTRITION
Per serving: 190 calories; 12 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 22 g carbohydrates; 2 g protein;3 g fiber; 357 mg sodium; 384 mg potassium.
Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (16% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 2 vegetable, 2 fat
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