Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Don Fifield xkgr41a |
| 2 tablespoons | Apple-cider vinegar |
| 2 teaspoons | Coarse mustard |
| 2 teaspoons | Honey |
| 1 \N | Shallot; chopped |
| ½ teaspoon | Black pepper |
| ¼ cup | Canola oil |
| 1 \N | Celeriac root |
| 2 tablespoons | Lemon juice |
| 2 \N | Green apples; shredded |
| ⅓ cup | Nonfat yogurt |
| ¼ cup | Red onions; diced |
| 2 cups | Spinach; shredded |
| 1 cup | Radish; sliced |
Place the vinegar, mustard, honey, shallots, and pepper in a blender container. Process on high speed until well mixed. With the blender running, slowly pour in the oil to form an emulsion.
Trim and wash the celeriac. Cut into a fine julienne and place in a lg bowl. Add the lemon juice and combine well to keep the celeriac from discoloring. Mix in the apples, yogurt, onions, and dressing.
Serve on a bed of spinach with the radishes.
The Healing Foods Cookbook