Crunchy winter salad
Here's a seasonal, vegetarian salad which will complement any festive menu perfectly
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 mins
Vegetarian
- Peel the carrots and celeriac and grate in a food processor. Mix together with the onion and nuts. Whisk the oil and vinegar with some mustard, salt and pepper and toss with the salad immediately to stop the celeriac going brown. Cover and keep in the fridge for up to a day.
Per serving
124 kcalories, protein 3g, carbohydrate 8g, fat 9 g, saturated fat 1.3g, fibre 4g, salt 0.3 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2794/
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Ingredients
- 450g carrots
- 1 small celeriac
- 1 red onion , sliced
- 50g chopped mixed nuts , walnuts, hazelnuts or pecans are good
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 mins
Vegetarian
Ingredients
- 450g carrots
- 1 small celeriac
- 1 red onion , sliced
- 50g chopped mixed nuts , walnuts, hazelnuts or pecans are good
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
Per serving
124 kcalories, protein 3g, carbohydrate 8g, fat 9 g, saturated fat 1.3g, fibre 4g, salt 0.3 g
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01 January 2008
Louise rated this recipe
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