Celery-Root and Pecan Salad Recipe

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Ingredients:

Serving

1 cup pecan halves (3 1/2 oz), toasted > and cooled
1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
3 tbsp white-wine vinegar
1/2 tsp salt
3/4 tsp black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tbsp finely chopped shallot
1/4 cup olive oil

Directions:

Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.28 Kcal (1027 kJ)
Calories from fat	194.37 Kcal
		% Daily Value*
Total Fat	21.6g	33%
Sodium	473.68mg	20%
Potassium	101.87mg	2%
Total Carbs	9.35g	3%
Sugars	4.96g	20%
Dietary Fiber	3.33g	13%
Protein	2.92g	6%
Vitamin C	3.8mg	6%
Iron	0.7mg	4%
Calcium	18.4mg	2%

Amount Per 100 g
Calories	212.33 Kcal (889 kJ)
Calories from fat	168.26 Kcal
		% Daily Value*
Total Fat	18.7g	33%
Sodium	410.05mg	20%
Potassium	88.18mg	2%
Total Carbs	8.09g	3%
Sugars	4.29g	20%
Dietary Fiber	2.89g	13%
Protein	2.53g	6%
Vitamin C	3.3mg	6%
Iron	0.6mg	4%
Calcium	16mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
7

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

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