2cupsceleriac (celery root)(steamed and cut into julienned strips)
½cupscallions(chopped)
½cupparsley(chopped)
⅓cupred wine vinegar
1tablespoonDijon mustard(salt free)
1ounceGreek yogurt(plain, fat free)
1tablespoonItalian seasoning(salt free)
2-3grindsfresh pepper
Optional Mix Ins
1cupartichoke hearts(no oil, jarred or canned)
1cupmushrooms(sliced)
1cupcarrots(julienned)
Instructions
Steam the celery root (or microwave, or use your pressure cooker) to soften, but not cook through, the celery root. Soften it enough to be able to peel the peel / hide. Cut away gnarly bits, and julienne the root into strips.
Combine celery root, other veggie mix-ins, scallions, parsley, in a large bowl.
In a smaller bowl, whisk together the vinegar, mustard, and yogurt. Add this creamy dressing onto the veggies, and toss to mix. Sprinkle lightly with Italian seasoning (or other no-sodium blend of your choice) and fresh ground pepper.
Refrigerate for several hours to blend the flavors.
Video
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